Warming Dragon Warrior Soup Noodles
Lee Kum Kee

Warming Dragon Warrior Soup Noodles

Serves 4
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2 whole   Bak choy, quartered
50g   Chestnut mushrooms, sliced
100g   Carrots, sliced 1cm thick
100g   Radish, sliced 2cm thick & quartered
1.25lt   Water
320g   Noodles, cooked and drained according to back of pack
2 Tbsp   Vegetable oil
5 cloves   Garlic, finely chopped
20g   Ginger, finely chopped
350g   Tofu, firm, mashed with the back of a fork
4   Spring onions, sliced
150ml Water (to mix with corn starch)
1 Tbsp   Corn starch


1 Heat a wok or large sauté pan to medium high heat.
2 Add vegetable oil and then add garlic and ginger. Stir-fry until fragrant, about 1 minute.
3 Add in the tofu to the pan and stir-fry until it is dries up a little.
4 Add Chilli Bean Sauce, Sichuan Stir-fry Sauce and Mushroom Powder. Mix well into mashed tofu. Stir-fry for 2 minutes.
5 Finally add spring onions and corn starch mixed in water. Bring to a boil and remove from heat once slightly thicken.
6 In a deep pot, bring to a boil water, Mushroom Powder and Vegetarian Stir-fry Sauce.
7 Add carrots and radish to the broth and cook until slightly soft.
8 Add bak choy and cook for another minute.
9 Divide noodles into equal portion in 4 bowls.
10 Pick vegetables and place equally on top of noodles, then add the broth.
11 Top noodles with spicy tofu and serve.


1 Reference Recipe: Dragon Warrior’s Noodle Soup
2 Serve noodles with a side of pickles or season ed vinegar to give it a flavour twist.
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