Spicy Asian Noodles with Mint and Thai Basil

Hot noodles mixed with both fresh and simmered herbs.


4 Servings Dried Noodle of Choice
1 pack Firm Tofu drained and mashed
60 gr Fresh Thai Basil
3 cloves Garlic minced
1 tbsp Dark Soy Sauce
1 tbsp Stir-fry Sauce
1 tbsp Vegan Fish Sauce leave out if you don’t have one on hand
2 tbsp Coconut Amino
Thai Chili to taste
Butter Lettuce shredded, to serve
3 tbsp Sesame Oil for sauteing
Salt to taste



1. Cook noodles based on package instructions. In the meantime, pan fry mashed tofu in a heated pan with no oil until golden brown (this gives tofu a chewier texture), push aside.
2. Then, add 3 teaspoons sesame oil and sauté garlic until fragrant. Stir in vegan ‘fish’ sauce, coconut amino, Thai chili, basil and cook for 2 minutes until tofu absorbs all the sauce, turn off heat.
3. At this time, your noodles should be done, drain well and add noodles to the tofu mixture. Drizzle dark soy sauce, stir fry sauce and toss noodles using a tong and chopsticks until well combined. Serve warm with butter lettuce.