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Yuba Noodles with Bok Choy

Chinese Tofu Skin Noodles | Fu Pei Guen

This is a very easy to make Chinese stir fry dish made with rehydrated yuba noodles and bok choy, It is a simple and absolutely delicious side dish.
Prep Time 15 mins
Cook Time 10 mins
Soaking Time: 30 mins
Total Time 55 mins
Course Side Dish
Cuisine Chinese
Servings 4 serving


  • 8 oz Dried Tofu skins aka Yuba
  • 3 ~ 4 bunches Small Bok Choy bunches, roughly chopped
  • 2 Green Onions, thinly sliced
  • 3 cloves Garlic, finely minced
  • 3 ~ 4 Dried red chilies, broken
  • 2 teaspoons Soy Sauce
  • 1 ~ 2 teaspoons Sesame Oil
  • To taste Salt


  • Soak tofu skin a large bowl of water for about 30 minutes or until softened. Remove from water. Roll the skins into a cylinder and cut them crosswise into 1/4" slices.
  • Bring a pot of water to a boil. Add the tofu strands and simmer for about 10~15 minutes or until tender. Drain and set aside.
  • Heat 2tbsp oil in a wok or pan over high heat. Add bok choy and stir fry until tender crisp, about 1~2 minutes. Add the green onion and garlic and stir fry until light brown and fragrant, about 1 minute.
  • Add dry red chilies, tofu skin and soy sauce. Stir fry until tofu skins absorb the seasonings. Season to taste with salt.
  • Remove from heat and sizzle in the sesame oil. Serve immediately.


  • Bok Choy can be substituted with other greens like fresh spinach, kale, swiss chard.
  • Chinese or Korean chives are a great addition to this dish.