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Noodle bowl with noodles, paneer, peanuts, stir-fried veggies

Asian Noodle Bowls

Chinese noodles are tossed up in a delicious Asian sauce, crunchy stir fried veggies and served with crispy honey-sesame tofu or paneer and a peanut topping, making this the best Asian noodle bowl ever!
Course Main Course
Cuisine asian, Chinese
Prep Time 20 minutes
Cook Time 15 minutes
Servings 6
Calories 347kcal
Author Shinta


  • Wok


  • 8 oz. (250 grams) Lo mein noodles (see notes)
  • 2 tablespoons sesame oil
  • 4-5 garlic cloves minced
  • 1 inch piece of ginger minced
  • 3/4 small cabbage finely chopped
  • 1 cup assorted bell peppers cut into thin slices
  • 1 cup carrots cut into thin slices
  • 1 celery stalk finely chopped
  • 2 spring onions chopped (keep whites and green separated)
  • 1 tablepoon rice vinegar see notes for substitution
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Guchujang paste see notes for substitution

For the toppings:

  • 1 tablespoon sesame oil
  • 1 cup paneer or pressed tofu cubed
  • 1 tablespoon white sesame seeds
  • 1 teaspoon chili sauce optional
  • 3/4 cup peanuts crushed


  • Start by cooking your noodles as per the packet instructions. Undercook them slightly, then quickly plunge them in cold water to stop them from cooking further. Keep aside.
  • Heat up a wok on high heat, and add sesame oil. Once the oil is hot, add minced garlic and ginger.
  • Saute for a minute.
  • Add the vegetables. Using a spatula, keep stirring the veggies so that they release moisture, and remain crunchy. Cook for 5 minutes.
  • Mix the sauces together in a small jar and add them to the wok. Mix the veggies with the sauces and immediately add the cooked noodles. Toss together and turn off the heat. Keep aside to make the topping.
  • To make the crispy paneer/tofu topping:
  • Heat up a skillet/pan with a little sesame oil. Once the oil is hot, add the cubes of paneer/tofu. Lower the heat to medium-high and flip the cubes so that they brown evenly.
  • Once the cubes are browned and crispy, keep aside. To the same pan, add sesame seeds, honey, chili sauce (optional), give it a stir and turn the heat down to low. Let the sauce thicken a little and then add the paneer or tufu cubes back into the pan. Mix well to coat the cubes.
  • To serve, add the noodles to a bowl, followed by the crispy paneer/tofu, peanuts, lemon wedges, the green part of the spring onions. You could also add edamame beans and cooked shrimp or egg. Serve warm.


You can use egg noodles, or rice noodles, udon noodles, ramen noodles or even spaghetti. Just follow the packet instructions. Make sure you undercook then slightly, and plunge then in cold water to stop cooking immediately. 
Rice vinegar can be substituted with apple cider vinegar if not available. 
Guchujang paste can be substituted with any mild chili paste that you have access to.  


Calories: 347kcal | Carbohydrates: 18g | Protein: 13g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 507mg | Potassium: 497mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4493IU | Vitamin C: 76mg | Calcium: 273mg | Iron: 2mg