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5 from 2 votes

20-minute Ginger Tossed Noodles

What is your favorite way to cook your noodles? Mine is always an easy tossed noodle dish in a simple sauce. This recipe is easily customizable and works with dried or fresh noodles. I hope you give this dish a try.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast, Main Course
Cuisine: Asian, Chinese
Keyword: 20-minute, easyrecipe, noodles
Servings: 2
Author: woonheng


  • 2 servings noodles of choice
  • 1 teaspoon ginger
  • 3 tablespoon chopped carrot
  • 4 oz firm tofu mashed
  • ¼ cup chopped cabbage
  • oil for cooking
  • a handful of chopped cilantro



  • To prepare the fried cabbage bits, add ½ cup of oil into a tall pot. Once the oil is heated through, fry chopped cabbage until they turn slightly brown. Sieve out and set aside until ready to use.
  • Bring a pot fill with water to boil. Add a drizzle of oil and cook the noodles as directed.
  • Using a large sieve, remove the noodles and rinse with cold water, then drain and set aside.
  • Heat a large pan and add 1 tablespoon of oil. Sauté ginger until aromatic and add the carrot.
  • Continue to sauté for another minute or so. Add the tofu and sauté until they turn golden brown and dry. Add the vegetable stock and cooked noodles.
  • Season with soy sauce, dark soy sauce, vegan oyster sauce, white pepper, and toasted sesame oil.
  • Using a pair of tongs or chopsticks, toss all the ingredients together until the noodles are coated with sauce.
  • Fold in the chopped cilantro and fried cabbage bits. Serve warm.



  • Some fresh noodles take less time to cook, so the cooking time is shorter.
  • Store-bought vegan oyster sauce is a tad darker than my homemade one.
  • Feel free to use other spices of your choice.