Soupy Asian Noodles

  • Prep Time10 mins
  • Total Time14 mins
  • Makes4 Adult Servings
Soupy Asian Noodles

Maya Visnyei

This Soupy Asian Noodles recipe is a quick and easy meal that an older child may be able to do on her own with permission. But even the smallest chef can use a butter knife to cut tofu into pieces.


  • 1 900 mL container vegetable broth, (we tested with Campbell's)

  • 3 cups water

  • 1 tbsp grated ginger

  • 1 tsp low-sodium soy sauce

  • 173 g dried wheat noodles, or chow mein noodles (looks like 3 block of ramen noodles)

  • 1 cup grated carrot

  • 6 oz sugar snap peas, ends and strings removed

  • 227 g medium-firm tofu, cut into small cubes (about 1 cup)

  • 1/2 tsp sesame oil


  • Put vegetable stock and water in a large pot. Add ginger and soy sauce and stir to combine. Bring to a boil over high heat.

  • Add noodles, return to a boil and cook for 4 min until noodles are al dente.

  • Add carrots, sugar snap peas and tofu, and simmer 1 to 2 min longer or until noodles and vegetables are cooked through.

  • Remove from heat, stir in sesame oil and serve.

Nutrition (per serving)

Protein 24g, Carbohydrates 37g, Fat 23g, Fibre 4g, Sodium 997mg.