Spicy Udon Noodles With Chilli Tahini Sauce
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 2 tablespoons olive oil
- 280g firm tofu
- 2 servings of udon noodles
- small chunk of ginger
- handful of tenderstem broccoli
- 2 handfuls of kale
- 1–2 carrots
- ½ bunch of spring onions
- 2–3 tablespoons sesame seeds
- ½ limes
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Preparation
Step 1
Warm the olive oil in a large frying pan set over medium–high heat. Add the tofu and cook for 10 minutes, turning every so often, until golden. Remove from the pan to a plate, season with a splash of tamari and set aside.
Step 2
Meanwhile, add the noodles to a saucepan of salted boiling water. Cook for 4–5 minutes until al dente. Drain and refresh under cold water, until cool to touch.
Step 3
To make the sauce, whisk together the tahini, tamari, maple syrup, brown rice vinegar, chilli oil and 1–2 tablespoons of water (depending on how thick the tahini is) in a small bowl. It should be the consistency of single cream.
Step 4
Return the frying pan to high heat (don’t worry about cleaning it), add the ginger, broccoli, kale and carrots; cook for 5 minutes until just tender.
Step 5
Stir in the cooked noodles, sauce, spring onions and tofu. To serve, divide the noodles between bowls, scatter over the sesame seeds (if using) and serve with extra tamari (to taste) and a squeeze of lime (if using).
Step 6
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