Slurpee noodles

Slurpee Noodles

Nov 4 2017


25 mn

Serves 5

These were a complete improvisation and took 25 minutes to prepare. Kids loved them and so did my hubby!!! I will definitely make these again!!


  • 1 bok choy, roughly chopped
  • 2 carrots, peeled and chopped
  • 2 tbsp of fresh ginger, grated
  • 2 cups of soy bean sprouts
  • 1 bunch of japanese mushrooms (any will do)
  • 1 can of coconut milk
  • 2 cups of veggie stock
  • 1 cup of firm tofu, cut into small cubes
  • 2-3 tbsp of tamari ( soy sauce works as well)
  • Cilantro
  • 1 pack of udon noodles


I always use organic ingredient when I cook, it is especially important to do so with soy and tofu, so it is not GMO!

In a large pot, heat up the oil with the ginger, bok choy, carrots, mushrooms and bean sprouts and stir for a couple of minutes.

Add the stock, coconut milk, tamari and bring to a boil. Add then the noodles and simmer for 5-7 minutes until the veggies and noodles are cooked.  Drop the tofu in the soup within the last 2-3 minutes of cooking.

Serve and garnish with fresh cilantro for extra flavor!

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