Creamy Spicy Noodles (no Milk, No Cheese

• servings: 2
• total time: 1 minute

Ingredients

Creamy Sauce

300g soft tofu

1 tsp minced garlic

A pinch of salt (optional)

1 tbsp tahini/sesame sauce

1 tsp sesame oil

1 tsp lemon juice

Optional: add a splash of soy milk if you want it extra silky)

Spicy Meat Topping

200g ground chicken

Garlic, minced

Ginger, minced

Green onion, chopped

1 tsp doubanjiang (chili bean paste)

1 tbsp gochujang

1 tbsp soy sauce

50 ml chicken stock

1 tsp sugar

1 tbsp chili oil

Sichuan pepper (to taste)

Noodles

Any noodles you like (I used udon)

Directions

Make the creamy sauce

Add all the sauce ingredients to a blender and blend until completely smooth.

Cook the aromatics:

Heat oil in a pan. Sauté garlic and ginger, then add green onion and cook until fragrant.

Add the chicken:

Add ground chicken and cook until the color changes.

Season:

Add doubanjiang, gochujang, soy sauce, and chicken stock.Mix well and simmer for a minute.

Finish the flavor:

Add sugar, chili oil, and Sichuan pepper to taste.

Assemble:

Place the cooked noodles in a bowl.

Pour the creamy tofu sauce on top, then add the spicy chicken mixture.

Garnish with extra green onions, sesame seeds, or chili oil if you like.

Nutrition

• Serving Size: 2