Plat
Tofu Paper Noodles with Peanut Gochujang Sauce
20 minPour 1Nutri-Score B€€
B
20 min
20 minTofu Paper Noodles with Peanut Gochujang Sauce
recette de
Oli Brandon | Coach
@olibrandoncoaching
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
tofu paper (rolled up and sliced into tagliatelle-sized strips)Produits frais100 g
light soy sauceÉpicerie10 ml- dark soy sauceÉpicerie5 ml
gochujangÉpicerie5 g- rice vinegarÉpicerie5 ml
honeyÉpicerie7 g
garlic (grated or minced)Fruits et légumes1 morceau
ginger (grated)Fruits et légumes5 g- peanut butterÉpicerie15 g
- chicken stockÉpicerie150 ml
- sesame oil (for drizzling)Épicerie5 ml
sesame seeds (to garnish)Fruits à coque et graines5 g- chili crisp (to garnish)Épicerie10 g
par portion
Nutrition
414kcal
- Glucides
- 22 g
- Protéines
- 32 g
- Lipides
- 22 g
ce que vous utiliserez
Ustensiles
Casserole
Saladier
pas à pas
Préparation
- Étape 1
Prepare the tofu paper noodles
- Roll up the tofu paper sheet and slice it into strips the size of tagliatelle.
- Boil the strips in water until tender.
- Étape 2
Mix the sauce base
- Combine the light soy sauce, dark soy sauce, rice vinegar, gochujang, honey, garlic and ginger in a bowl.
- Étape 3
Simmer the sauce
- Pour the sauce mixture into the boiling chicken stock.
- Let it simmer for a couple of minutes.
- Étape 4
Add the peanut butter
- Stir in the peanut butter for creaminess and flavour, and to thicken the sauce.
- Simmer until the desired consistency is reached.
- Étape 5
Coat the noodles
- Add the cooked tofu paper to the sauce.
- Toss until the noodles are fully coated.
- Étape 6
Serve
- Serve the noodles with a drizzle of sesame oil, sesame seeds and chili crisp.