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Spicy Tofu & Chicken Noodles
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Spicy Tofu & Chicken Noodles

25 minServes 2Nutri-Score B€€
from @finntonry4 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • Chicken minceMeat300 g
  • Garlic (grated)Produce2 pieces
  • Ginger (1 inch, grated)Produce1 piece
  • Soy saucePantry15 ml
  • Oyster saucePantry15 ml
  • MirinPantry10 ml
  • Silken tofuFresh330 g
  • TahiniPantry15 ml
  • Soy sauce (for the sauce)Pantry15 ml
  • MisoPantry15 ml
  • Rice vinegarPantry10 ml
  • GochugaruSpices15 ml
  • Cucumber (sliced into thin rounds and cut into strips)Produce1 piece
  • Spring onions (julienned)Produce2 pieces
  • Coriander (leaves picked)Produce15 g
  • Frozen udon noodlesGrains350 g
  • Sesame seeds (to finish)Nuts & seeds5 g

per serving

Nutrition

301kcal

Carbs
30 g
Proteins
26 g
Fat
9 g
Adapt tools

what you’ll use

Tools

  • Blender
  • Frying pan
  • Saucepan
  • Mixing bowl

step by step

Method

  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.
    Step 1

  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.
    Step 2

  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.
    Step 3

  4. Cook the noodles

    • Cook the frozen udon noodles according to the package instructions.
    • Drain well.
    Step 4

  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.
    Step 5
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