Spicy Tofu & Chicken Noodles

食材

52g Protein | 587 Kcal | 17 Fat | 60g Carbs

INGREDIENTS FOR 2

300g Chicken Mince

2 Garlic Cloves, grated

1 inch Ginger, grated

1 tbsp Soy Sauce

1 tbsp Oyster Sauce

2 tsp Mirin

330g Silken Tofu

1 tbsp Tahini

1 tbsp Soy Sauce

1 tbsp Miso

2 tsp Rice Vinegar

1 tbsp Gochugaru

1 Cucumber

2 Spring Onions

Coriander

350g Frozen Udon

步驟

To make the sauce, add the silken tofu, tahini, soy sauce, miso, Gochugaru and vinegar to a blender. Pulse until smooth but don’t overblend as it’ll go quite runny. Set aside.

Julienne the spring onions and pick the coriander. Slice the cucumber into thin rounds, stack them up into little piles and cut into strips. Mix the cucumbers and spring onion greens.

Add the chickened to a hot pan over a medium heat to get some colour, before breaking up. Once coloured, deglaze with mirin and then add in the seasonings and cook for a few more minutes.

Cook the noodles and plate up. Noodles on the bottom, pour over the sauce, chicken on one side, salad on the other. Finish with sesame seeds.