Main Dishesdeliciouslyella
Spicy Udon Noodles With Chilli Tahini Sauce
Need a quick dinner? These chilli tahini noodles are packed with nine different plants and you’ll have them on the table in under 20 minutes. With crispy, pan-fried tofu for protein, a smooth tahini, maple dressing for maximum flavour and lots of quick cook veggies, this is sure to be your new go-to midweek supper.
👥 2 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
- ●saucepan
- ●bowl
- ●whisk
📝 Preparation Steps
1
Warm the olive oil in a large frying pan set over medium–high heat. Add the tofu and cook for ⏱️ 10 minutes, turning every so often, until golden. Remove from the pan to a plate, season with a splash of tamari and set aside.
olive oil2 tablespoons
2
Meanwhile, add the noodles to a saucepan of salted boiling water. Cook for 4–⏱️ 5 minutes until al dente. Drain and refresh under cold water, until cool to touch.
3
To make the sauce, whisk together the tahini, tamari, maple syrup, brown rice vinegar, chilli oil and 1–2 tablespoons of water (depending on how thick the tahini is) in a small bowl. It should be the consistency of single cream.
4
Return the frying pan to high heat (don’t worry about cleaning it), add the ginger, broccoli, kale and carrots; cook for ⏱️ 5 minutes until just tender.
carrots2
5
Stir in the cooked noodles, sauce, spring onions and tofu. To serve, divide the noodles between bowls, scatter over the sesame seeds (if using) and serve with extra tamari (to taste) and a squeeze of lime (if using).
sesame seeds3 tablespoonslime0.5
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