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Hoisin Tofu Skin & Mushroom Noodle Bowl

A super easy and tasty lunch or quick dinner dish made with yummy Mushrooms & Hoisin Sauce. Make ahead for a quick packed lunch!
Prep Time10 mins
Cook Time5 mins
Total Time20 mins
Course: lunch, Main Course
Cuisine: Chinese, Vegan
Keyword: hoisin sauce, lunch, noodle bowl, quick recipe
Servings: 2
Author: Louise-Claire Cayzer


  • 2 'cakes' of rice vermicelli noodles Rice Vermicelli noodles generally are packed in single serves in larger packs.
  • 4-5 finely chopped spring onions
  • 200 g sliced mushrooms I used a mix of Shitake & Chestnut, but ordinary button mushrooms are also fine
  • 1 large handful greens, roughly chopped Kale, spinach, cabbage, . whatever you have that is fresh!
  • 3-4 tablespoon Hoisin Sauce Or more if you like it saucy!
  • 1 teaspoon nuetral oil like sunflower oil
  • 50 g Bean Curd (tofu) skin soaked in warm water


  • Soak the dry Bean Curd skin in warm water, then drain. 
  • Sautee the mushrooms and spring onions in the oil until softened.  Then add the bean curd & the hoisin sauce & mix well.
  • Add the greens & cook through (the time will depend on what kind of greens. A minute or so for spinach, maybe a little longer for kale or broccoli!
  • If you're going to eat this now, then do this step immediately. If you're taking this for lunch or to eat later, then do this then. 
  • Boil some water & soak the rice noodles fin freshly boiled water for approx 5 minutes (until soft) . Then drain. 
  • Add the sauteed mushroom & bean curd mix, mix & eat! (maybe add some extra sauce if you're feeling saucy!!)