Korean-Inspired Bulgogi Tofu Noodles
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Korean-Inspired Bulgogi Tofu Noodles

with Mushrooms and Sriracha Drizzle

Calorie Smart
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

2 unit(s)

Garlic Clove

1 unit(s)


125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

280 grams

Firm Tofu

(Contains Soya)

1 sachet(s)

Indonesian Style Spice Mix

80 grams

Sliced Mushrooms

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

150 grams

Bulgogi Sauce

(Contains Soya)

15 grams

Sriracha Sauce

Not included in your delivery

¼ tsp


1 tbsp

Plain Flour

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2673 kJ
Energy (kcal)639 kcal
Fat16.4 g
of which saturates2.6 g
Carbohydrate83.2 g
of which sugars29.2 g
Protein34.8 g
Salt5.94 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan
Medium Bowl
Large Frying Pan



Bring a large saucepan of water to the boil with 0.5 tsp salt for the noodles.

Peel and grate the garlic (or use a garlic press).

Trim the carrot (no need to peel). Thinly slice widthways into rounds about 1/2cm thick.


When boiling, add the noodles to the water and cook until tender, 4 mins.

Meanwhile, drain the tofu and thoroughly pat dry with kitchen paper. Tear into 3cm chunks.

In a medium bowl, add the tofu, Indonesian style spice mix, plain flour and salt (see pantry for both amounts). Season with pepper and toss to coat the tofu.

Once the noodles are cooked, drain in a sieve and run under cold water to stop them sticking together. Set aside for later.


Next, heat a generous drizzle of oil in a large frying pan on high heat. 

Once hot, fry the tofu until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn.

Transfer the tofu to a plate lined with kitchen paper. Give the frying pan a quick wipe clean.


Heat a drizzle of oil in the (now empty) pan on medium-high heat.

When hot, add the mushrooms and carrot to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

Add the garlic and tofu back in, stir fry until fragrant, 30 secs. 

Stir in the bulgogi sauce, soy sauce and water for the sauce (see pantry for amount). Bring to the boil, then simmer until slightly thickened, 1-2 mins. 


Next, stir the cooked noodles into the sauce until well combined and piping hot, 1-2 mins. TIP: Add a splash of water if you feel it needs it.

Remove the frying pan from the heat. Taste the sauce and season with salt and pepper if needed.


Divide the bulgogi noodles between serving bowls.

Drizzle over the sriracha to finish.