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Rice Noodles with Garlic Tofu & Greens

Rice Noodles with Garlic Tofu and Greens

Simple yet delicious rice noodles fried with garlic and fresh chinese kale.

This has been my lunch pretty much everyday for the past couple months so I just had to share it!

I’m currently living in Chiangmai, Thailand, trying to fulfil my dream of having the freedom to (try) work and live abroad. Me and my boyfriend have gotten into the routine of working (for me, sometimes that just means catching up on my English TV programmes…) in the morning/afternoon, and then going out late afternoon / evening.

I’ve been making these noodles for nearly brunch everyday as they’re so quick, easy, DELICIOUS and I get a fix of greens.

As I’m (f)unemployed, I’m on a tight budget, so I don’t really want to splash out on loads of ingredients from the supermarket.

It was hard to say goodbye to my herb and spices collection back in England, but actually it’s easy to create delicious food with minimal ingredients.

This is a really basic and cheap recipe using only simple ingredients, so it’s perfect if you’re also travelling, if you’re a student, or just on a budget 🙂

I used dehydrated rice noodles as they’re so cheap and easy to cook.

It’s recommended that you soak them in room temperature water for 15 minutes until they don’t break when bend.

If you’re short on time, you can just boil the rice noodles for 5 minutes before using them.

However, This does change the texture as they become more slippery and soft, but your noodles will still be delicious.

Soaking them and letting them rest for 5 minutes produces more of a firm, fried texture – which I personally prefer in this dish. 

I used chinese kale in my recipe as I love the crunch and flavour, but you can of course swap out the greens for your favourites, or whatever you have available. 

Give it a go and let me know how you get on 🙂

Prep time: 20 minutes
Cooking time: 10 minutes
Total time: 35 minutes
Serves: 2


  • 2 tbsp vegetable oil
  • 2 tbsp soy sauce
  • 2 tbsp sweet soy sauce
  • 200g firm tofu
  • 4 large cloves garlic
  • 100g dehydrated rice noodles
  • 1/2 tsp sugar


  1. Soak the dehydrated rice noodles in water for 15 minutes until you can bend them without them breaking.
  2. Chop your tofu into cubes and finely chop your garlic. Mix them together in a bowl with 1 tbsp vegetable oil, 1 tbsp soy sauce and 1 tbsp sweet soy sauce. Let it sit for 15 minutes, while your rice noodles are also soaking.
  3. Chop your Chinese kale and separate the hard stems from the leafy green ends (the stems with take longer to fry than the leafy ends so we fry them first).
  4. After 15 minutes, drained the water from the rice noodles and let them sit.
  5. Add 1 tbsp vegetable oil to your pan and fry your tofu and Chinese kale stems on a medium heat for a few minutes until they brown.
  6. Add your leafy ends, rice noodles, 1 tbsp soy sauce, 1 tbsp sweet soy sauce and 1/2 tsp of sugar and toss everything together for a couple minutes until piping hot.
  7. Serve and ENJOY!!!!
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