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Ginger Tofu & Mushroom Yakisoba Noodles

Ginger Tofu & Mushroom Yakisoba Noodles

Rating
4rating out of 5

(1236 reviews from our customers)

Prep Time

20 min

Cuisine

Japanese

Yakisoba fried noodles are a popular street food in Japan... and now closer to home. Make a tasty yakisoba sauce with fragrant Thai spice jelly (chillies, ginger, garlic and lemongrass), then stir-fry wholewheat noodles, tofu and fresh veg for a satisfying plant-based bowl. (Dairy-free: see our FAQs for details).

Prep Time

20 min

Cuisine

Japanese

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Ingredients
For 2 people (double for 4)
Red-pepper
1 red pepper
fresh-ginger
15g fresh root ginger
Spring-onion
2 spring onions
Miso-paste
2 tbsp white miso paste †
Wheat-noodle-nests-(1)
2 wholewheat noodle nests †
Carrot
1 carrot
Thai spice jelly
25g Thai spice jelly
Tofu
280g plain tofu †
baby button mushrooms
80g baby button mushrooms
Soy-sauce-sachet
1 soy sauce sachet (15ml) †
Mirin
1 mirin sachet (15ml)
black sesame seeds
5g black sesame seeds †
Cornflour
3g cornflour
You Will Need
Vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red pepper
  • 15g fresh root ginger
  • 1 spring onion
  • 2 tbsp white miso paste<span class="strong">†</span>
  • 2 wholewheat noodle nests<span class="strong">†</span>
  • 1 carrot
  • 1 Thai spice jelly pot (25g)
  • 280g plain tofu<span class="strong">†</span>
  • 80g baby button mushrooms
  • 1 soy sauce sachet (15ml)<span class="strong">†</span>
  • 1 mirin sachet (15ml)
  • 1 black sesame seed sachet (5g)<span class="strong">†</span>
  • 3g cornflour
Typical Values per 100g per serving
Energy 494 kJ
118 kcal
1938 kJ
462 kcal
Fat
of which saturates
3.1 g
0.5 g
12.3 g
2 g
Carbohydrate
of which sugars
14.7 g
4.9 g
57.5 g
19.3 g
Fibre 1.8 g 7.2 g
Protein 7.1 g 27.7 g
Salt 0.45 g 1.76 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red pepper
red pepper
15g fresh root ginger
ginger
1 spring onion
spring onion
2 tbsp white miso paste
water, soy bean, rice, salt, ethyl alcohol
2 wholewheat noodle nests
wholemeal flour (gluten) (47%), wheat flour (wheat flour (gluten), calcium carbonate, iron, niacin, thiamin), salt, firming agent: (potassium carbonate, sodium carbonate). May contain egg.
1 carrot
carrot
1 Thai spice jelly pot (25g)
raw cane sugar, water, cider vinegar, concentrated lemon juice, citrus pectin, red chillies, green chillies, ginger, lemongrass, garlic, coriander
280g plain tofu
water, soy beans (31%), nigari
80g baby button mushrooms
baby button mushrooms
1 soy sauce sachet (15ml)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
1 mirin sachet (15ml)
Mirin (glutinous rice, water, alcohol, white rice)
1 black sesame seed sachet (5g)
Whole hulled black sesame seeds (100%). Produced in a factory that handles nuts, soya, mustard, celery and fish.
3g cornflour
maize starch (100%)
Allergens
  • Allergens highlighted by † (soya, gluten, sesame)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Ginger Tofu & Mushroom Yakisoba Noodles

Top and tail the carrot[s] into quarters lengthways, then cut into batons

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

2 Ginger Tofu & Mushroom Yakisoba Noodles

Boil a kettle

Drain the tofu and cut into cubes

Add the cornflour and soy sauce to a bowl and mix until combined

Add the tofu cubes and mix gently until the cubes are fully coated in the cornflour mixture

 

3 Ginger Tofu & Mushroom Yakisoba Noodles

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat 

Once hot, add the tofu cubes and cook for 5-6 min or until golden and crisp 

Once crisp, transfer the tofu to kitchen paper and set aside, reserving the pan and oil

4 Ginger Tofu & Mushroom Yakisoba Noodles

Meanwhile, add the wholewheat noodles to a pot and cover with boiled water until fully submerged

Bring to the boil over a high heat and cook for 5-7 min until tender with a slight bite

Once tender, drain and reserve a cup of the starchy noodle water

 

5 Ginger Tofu & Mushroom Yakisoba Noodles

Return the pan and oil to a medium-high heat

Once hot, add the baby button mushrooms, carrot batons and sliced red pepper and cook for 4-5 min or until beginning to soften

6 Ginger Tofu & Mushroom Yakisoba Noodles

While the vegetables soften, combine the miso paste with the Thai spice jellymirin and 1 tbsp [2 tbsp] water and mix well until fully combined – this is your yakisoba sauce

Trim, then slice the spring onions finely

7 Ginger Tofu & Mushroom Yakisoba Noodles

Once the vegetables have softened, return the tofu to the pan with the yakisoba sauce and chopped ginger and cook for 30 secs or until fragrant

Add the cooked noodles and half the chopped spring onion and cook for 2-3 min further or until all of the noodles are fully coated in the sauce

Add a splash of the starchy noodle water if it's looking a little dry

8

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Serve the ginger tofu & mushroom yakisoba and garnish with the remaining chopped spring onion and black sesame seeds

Enjoy!

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