Plat
Spicy Tofu & Chicken Noodles
25 minPour 2Nutri-Score B€€
B
25 min
25 minSpicy Tofu & Chicken Noodles
ce qu’il vous faut
Ingrédients
Chicken minceViandes300 g
Garlic (grated)Fruits et légumes2 morceaux
Ginger (1 inch, grated)Fruits et légumes1 morceau
Soy sauceÉpicerie15 ml
Oyster sauceÉpicerie15 ml- MirinÉpicerie10 ml
Silken tofuProduits frais330 g- TahiniÉpicerie15 ml
- Soy sauce (for the sauce)Épicerie15 ml
- MisoÉpicerie15 ml
- Rice vinegarÉpicerie10 ml
GochugaruÉpices15 ml
Cucumber (sliced into thin rounds and cut into strips)Fruits et légumes1 morceau
Spring onions (julienned)Fruits et légumes2 morceaux
Coriander (leaves picked)Fruits et légumes15 g
Frozen udon noodlesCéréales350 g
Sesame seeds (to finish)Fruits à coque et graines5 g
par portion
Nutrition
301kcal
- Glucides
- 30 g
- Protéines
- 26 g
- Lipides
- 9 g
ce que vous utiliserez
Ustensiles
Blender
Poêle
Casserole
Saladier
pas à pas
Préparation
- Étape 1
Make the spicy tofu sauce
- Add the silken tofu, tahini, soy sauce, miso, gochugaru and rice vinegar to a blender.
- Pulse until smooth but don't overblend, as it will go quite runny.
- Set aside.
- Étape 2
Prepare the salad
- Julienne the spring onions and pick the coriander leaves.
- Slice the cucumber into thin rounds, stack them into little piles and cut into strips.
- Mix the cucumber with the spring onion greens.
- Étape 3
Cook the chicken
- Add the chicken mince to a hot pan over a medium heat to get some colour, then break it up.
- Once coloured, deglaze with the mirin.
- Add the garlic, ginger, soy sauce and oyster sauce and cook for a few more minutes.
- Étape 4
Cook the noodles
- Cook the frozen udon noodles according to the package instructions.
- Drain well.
- Étape 5
Plate up
- Place the noodles on the bottom and pour over the sauce.
- Add the chicken on one side and the salad on the other.
- Finish with sesame seeds.
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