Quick Tofu Noodle Stir-Fry Recipe – Sambal Olek & Cabbage

Last Updated on 2 months by Neha Deshmukh

Quick Tofu Noodle Stir-Fry Recipe – Sambal Olek & Cabbage

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavourful meal that doesn’t require hours in the kitchen. This Tofu Noodle Stir-Fry with Sambal Olek and cabbage is exactly that. I first whipped this up on a busy weeknight, and it’s become a regular in my rotation ever since. It’s seriously satisfying, packed with flavour, and so easy to customize. Let’s get cooking!

Why You’ll Love This Recipe

This stir-fry is a winner for so many reasons. It’s ready in under 30 minutes – perfect for those nights when you just want something delicious now. The combination of crispy tofu, crunchy cabbage, and the spicy kick of Sambal Olek is just incredible. Plus, it’s a great way to use up any leftover noodles you might have!

Ingredients

Here’s what you’ll need to make this amazing stir-fry:

• 2 tbsp light cooking oil (around 30ml)
• 1 large onion, finely sliced (about 200g)
• 2 tbsp finely chopped garlic (around 30g)
• 1 cup diced extra-firm tofu (about 150g)
• 1 cup finely shredded cabbage (about 85g)
• 1 tbsp Sambal Olek (chilli paste) – more or less to taste!
• 3 cups boiled egg noodles (around 300g dry weight)
• 2 tbsp light soya sauce (around 30ml)
• Salt, to taste

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Tofu Type & Preparation

Extra-firm tofu is essential here. It holds its shape really well during stir-frying and gets beautifully crispy. Pressing the tofu before dicing is also a game-changer. Wrap it in paper towels and place something heavy on top for about 20-30 minutes to remove excess water. This helps it get extra crispy when fried.

Understanding Sambal Olek: Heat Levels & Substitutes

Sambal Olek is an Indonesian chilli paste that adds a fantastic flavour and heat. It varies in spice level depending on the brand, so start with 1 tablespoon and add more to your liking. If you don’t have Sambal Olek, you can substitute with sriracha or gochujang, but the flavour profile will be slightly different. A pinch of red pepper flakes mixed with a little garlic paste can also work in a pinch!

Noodle Choice: Egg Noodles vs. Alternatives

I love using egg noodles for this stir-fry because they have a lovely chewiness. However, you can definitely use other types of noodles! Rice noodles, udon noodles, or even spaghetti will work well. Just adjust the cooking time accordingly.

The Role of Light Soy Sauce

Light soy sauce (also known as all-purpose soy sauce) adds a lovely umami flavour without being overly salty. It’s different from dark soy sauce, which is thicker and sweeter. If you only have dark soy sauce, use a little less and maybe add a tiny pinch of sugar to balance the flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a wok or large frying pan over medium-high heat.
2. Add the sliced onion and chopped garlic and sauté until they’re beautifully caramelized and fragrant – about 5-7 minutes. Don’t rush this step; the caramelization adds so much flavour!
3. Add the diced tofu and fry until the edges turn golden and crispy. This usually takes about 8-10 minutes.
4. Toss in the shredded cabbage and Sambal Olek. Stir-fry for 2-3 minutes, until the cabbage is slightly softened but still crunchy.
5. Add the boiled noodles and light soya sauce. Combine everything thoroughly, making sure the noodles are coated in the sauce.
6. Season with salt to taste and serve immediately. A sprinkle of sesame seeds or chopped spring onions makes a lovely garnish!

Expert Tips

• High Heat is Key: Stir-frying is all about speed and high heat. Make sure your wok or pan is nice and hot before adding the ingredients.
• Don’t Overcrowd the Pan: If you’re making a large batch, it’s better to cook it in two batches to avoid overcrowding the pan. This ensures everything gets properly fried and crispy.
• Prep Everything First: Before you start cooking, have all your ingredients prepped and ready to go. Stir-frying happens quickly, so you won’t have time to chop vegetables mid-way through!

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

Vegan Adaptation

To make this recipe vegan, simply ensure your noodles don’t contain egg. Many egg noodles are available, but check the packaging.

Spice Level Adjustment

If you’re sensitive to spice, start with half a tablespoon of Sambal Olek and add more gradually. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!

Gluten-Free Option

Use gluten-free soy sauce and rice noodles to make this dish gluten-free.

Adding Vegetables

Feel free to add other vegetables like sliced carrots, bell peppers, or broccoli. My family loves adding snap peas for extra crunch.

Serving Suggestions

This stir-fry is delicious on its own, but it also pairs well with a side of steamed edamame or a fresh cucumber salad. A sprinkle of toasted sesame seeds and chopped spring onions adds a lovely finishing touch.

Storage Instructions

This stir-fry is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. The noodles may absorb some of the sauce during storage, so you might need to add a splash of water or soy sauce when reheating.

FAQs

Let’s answer some common questions:

Can I use a different type of noodle in this stir-fry?

Absolutely! Rice noodles, udon noodles, or even spaghetti will work well. Just adjust the cooking time accordingly.

What can I substitute for Sambal Olek if I don’t have it?

Sriracha or gochujang are good substitutes, but the flavour will be slightly different. A pinch of red pepper flakes mixed with a little garlic paste can also work.

How can I make the tofu extra crispy?

Pressing the tofu before dicing is key! Wrap it in paper towels and place something heavy on top for about 20-30 minutes to remove excess water.

Can this dish be made ahead of time?

It’s best enjoyed fresh, but you can prep the ingredients (chop vegetables, press tofu) ahead of time to save time on busy weeknights.

Is it possible to reduce the sodium content in this recipe?

Yes, use low-sodium soy sauce and go easy on the salt. You can also add a squeeze of lime juice to brighten the flavour without adding salt.