20-Minute Udon Stir Fry

Serves

4

Prep Time

10 minutes

Cook Time

10 minutes

Ingredients

7 oz (200 g) firm tofu, crumbled
7 oz (200 g) udon noodles, cooked, drained
1 small onion, grated
4 garlic cloves, grated
1 thumb grated ginger
1 tsp chili powder
1 vegetable stock cube
2 tbsp tamari
2 tbsp ketjap manis
1 tbsp sesame oil
1 tbsp coconut sugar
4.4 oz (125 g) spinach
1 handful basil leaves
1 tbsp chili oil

Nutrition

(Per Serving)

Calories

319

Fats

7 g

Protein

14 g

Carbs

50 g

Instructions

  • Heat oil in skillet over medium heat. Sauté onion, garlic, and ginger for 5 minutes until softened.
  • Add chili powder, 6.8 fl oz (200 ml) water, and stock cube. Cook for 2 minutes.
  • Stir in crumbled tofu and cook for 5 minutes. Add tamari, ketjap manis, 2 tablespoon rice vinegar, sesame oil, and sugar. Mix well.
  • Add spinach and basil. Toss in cooked noodles and chili oil. Season with salt and pepper.
  • Serve warm.