Photo by Sherine Zwaga

Easy creamy ginger noodles

This is a recipe full with delicious subtle flavours. It almost unbelievable how creamy a dish can be without using any real cream. Ready in 20 minutes and a nice change to your regular noodle repertoire. 


You can find silken tofu in the bigger supermarkets or the toko. You can freeze tofu, so just take a few the next time you pass by the toko, as you can also use it for other creamy sauces. It might change a bit in colour but this is no problem for the taste or health.


Ingredients 2 persons

150 gr silken or soft tofu

1 tsp lemon zest (geraspte citroenschil)

1 tbsp sesame oil

2 tbsp soy sauce

2 ½ tsp hill ginger powder

½ Pointed cabbage (spitskool)

½ sharp green pepper

1 clove garlic

2 packs of ‘stir ready’ noodles




  1. Make the creamy sauce first. Put the tofu, lemon zest, sesame oil, soy sauce and ginger together in a bowl and blend with any type of blender to a creamy texture. Set aside.
  2. Take a sharp knife and slice the pointed cabbage in very thin slices. Then chop the green pepper and the garlic in small pieces. Do you like it spicy, add another ¼ of the green pepper. Don’t like spiciness at all, use only a ¼ of the green pepper.
  3. Heat up a baking pan with oil on high heat. When the oil is warm, add the green pepper and the garlic and stir for around 15 seconds, then add the cabbage. Stir on high heat for around 5 minutes or until the cabbage gets a bit soft.
  4. Put in the noodles and stir carefully for 3 minutes until the noodles are loosened.
  5. Lower the heat and add the creamy sauce for 2 more minutes.
  6. Finish the dish with some (black) sesame seeds and coriander leaves.