Honey & Soy Noodle Bowl
Gluten Free

Honey & Soy Noodle Bowl with Ina Paarman’s

An easy lunchtime recipe for a Honey and Soy Tofu Noodle Bowl, using the Ina Paarman Honey & Soy Coat & Cook Sauce.

I have always had a fondness for Asian-inspired dishes, so when Ina Paarman asked me which products I would like to create recipes with; my first option was their Honey and Soy sauce.

Honey and Soy is a classic stir-fry and dipping sauce in Asian recipes but is also used to create sticky chicken wings or ribs. I decided to do a vegetarian dish because as I am sure you know by now, I try to eat more plant-based meals and love coming up with vegan and veggie recipes that are delicious, easy and delightful to eat.

Honey & Soy Noodle Bowl

A Honey & Soy Noodle Bowl

This recipe has been a long time coming.

When I order at Chinese or Thai restaurants, I often favour the tofu and veggie variations over meat. The thing stopping me was from making this kind of dish at home was that I was not sure how to get enough flavour into the tofu to make it taste delicious.

However as soon as I tried the marinated tofu in the morning, I knew it was worth creating a recipe about!

Working with Tofu

Tofu is known to be soggy or tasteless, but here are my tips to ensure that you do not encounter this.

  • Make sure to get ‘firm tofu’
  • Remove tofu from packaging and place over a folded clean kitchen towel on the counter. Set the tofu on top of the towel
  • Top tofu with another clean folded kitchen towel, or fold over the current towel and place a heavy cutting board on top of it
  • Drain for about 30 minutes before you marinate your tofu
  • Ensure that you marinate for at least 3 hours or preferably overnight

Check out my Instagram Stories for the step-by-step video on how to make this recipe.

Happy Cooking,

Love Cat

Honey & Soy Noodle Bowl with Ina Paarman's

Honey and Soy Tofu Noodle Bowl

An easy lunchtime recipe for a Honey and Soy Tofu Noodle Bowl, using the Ina Paarman Honey & Soy Coat & Cook Sauce.

Cook Time20 mins
Marinating Time8 hrs
Course: dinner, lunch, mains
Cuisine: Asian
Keyword: Healthy, honey and rosemary, ina paarman, noodles, soy, stir fry, Tofu, vegeterian
Servings: 1


  • pan
  • chopping board
  • knife
  • spatula
  • bowl



  • 1 tsp grated ginger
  • Honey & Soy Coat & Cook Sauce
  • 1 tbsp. lime juice
  • 1 tbsp. sugar
  • 1 block tofu extra-firm, drained, see notes above
  • 2 tbsp. avocado oil for frying


  • 1 tbsp. olive oil
  • 1 tbsp. lime juice
  • 1 tsp Honey & Soy Sauce
  • 1 tsp honey


  • 150 g pack rice noodles cooked according to package directions
  • ¼ red cabbage shredded
  • 1 small carrot peeled into strips
  • 1 handful coriander roughly chopped
  • ¼- cup bean sprouts
  • Sesame seeds for garnishing


  • Drain your tofu as mentioned above and once drained, cut into cubes.
  • Combine your Ina Paarman’s sauce with lime juice, ginger and sugar and let the tofu soak up this mixture for at least three hours, or overnight
  • Remove the tofu pieces from the marinade then add to the pan with oil on medium-high heat.
  • Fry the tofu until golden brown on each side, this can take up to 15 minutes.
  • Once the tofu pieces are browned, remove from pan.
  • Now fry the cabbage and carrots and for 5 minutes, adding a teaspoon or so of honey and soy sauce to the pan. Remove from heat
  • Mix the dressing ingredients together and set aside
  • Place the cooked noodles at the bottom of the bowl then top with the tofu and stir-fry ingredients.
  • Finally, pour over the dressing and garnish with coriander and sesame seeds and bean sprouts

This post is proudly sponsored by Ina Paarman’s 🥣


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