Asian Noodles with Tofu & Bok Choy

I have a rubbish immune system. Look at me using the word rubbish... I should be British or something.

A few days after getting over the first nasty virus, I caught another one. Either that or the previous one was hanging out and decided to have a little more fun in my body. Fun for the virus and not for me because sneezing and feeling tired is the last thing I need. I'm busy... I don't have time for a dumb virus!

My mom blamed it on the fact that I wasn't wearing weather-appropriate clothing yesterday... except the cold is caused by a virus so that kind of doesn't make any sense. I wonder if it's just a tactic parents use to get their children to wear more layers.

I made this dish when I was sick... I knew I wanted something salty, and I was craving noodles... Hence soy sauce and noodles! I really don't know how to cook, so I guess this is episode 1 of Henri Pretends To Know How To Cook. I really should know how to cook because I've watched way too many hours of cooking shows, but when instructions tell me to cook something on low heat, I don't really know what that is on my stove... I need exact instructions, yo.

After cooking this dish, I realized I couldn't taste anything. Sad life. Until I actually bother to try to make this again, I don't really know how it tastes... so uh, this post is more for me than anything.

P.S. I totally had no clue what to call this post... clearly.

Asian Noodles with Tofu
Adapted from Momofuku, via Serious Eats

Yield: 1 generous serving

80 grams dried Chinese flat noodles
250 grams firm pressed tofu
handful of bok choy (so precise!!!)
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
1/2 teaspoon sesame oil

Mix together the light soy sauce, dark soy sauce and sesame oil. Set aside.

In a large pan, add a drizzle of oil and cook the tofu on high heat until it becomes golden brown. Remove from the pan and set aside.

For the noodles, fill a medium saucepan with water. When the water starts to boil, put in the noodles. Cook according to package directions (5-6 minutes for my noodles).

While the noodles are boiling, cook the bok choy on high heat until it just starts to become tender. Remove from the pan and set aside.

Return the noodles to the pan and add the sauce mixture. Toss the noodles until coated. Then add the tofu and bok choy. Serve immediately.


  1. Wow! Your photography is amazing! And this recipe sounds delicious, it is definitely worth trying.