Spicy Gochujang Noodles
Serves
4
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
2 tbsp olive oil
14 oz (400 g) firm tofu, drained & pressed
8 oz (225 g) udon noodles
4 tbsp gochujang sauce
3 tbsp hoisin sauce
3 tbsp lime juice & zest from 1 lime
2 cloves garlic, mince and divided
2 tsp toasted sesame oil
2.7 fl oz (80 ml) water
2 carrots, peeled & thinly sliced
4 baby bok choy, thinly sliced, white & green parts separated
1 tsp sesame seeds, to garnish
4 green onions, sliced, to garnish
Nutrition
(Per Serving)
Calories
417
Fats
17 g
Protein
19 g
Carbs
61 g
Instructions
- Drain and press the tofu, removing as much water as possible.
- Heat 1 tablespoon of olive oil in a skillet over a medium heat. Crumble the tofu directly into the pan and cook for 5-7 minutes until very dry and most of the moisture has gone.
- While the tofu is cooking, prepare the udon noodles according to package instructions. Drain and set aside.
- Whisk together the gochujang, hoisin sauce, lime juice, zest, 1 clove of minced garlic, sesame oil and water. Set aside.
- Heat the remaining tablespoon of olive oil in a large skillet or wok. Add the carrots and white part of the bok choy and cook for 5 minutes, until just tender. Add in the udon noodles, remaining garlic clove, sauce, and green parts of the bok choy and toss. Stir frequently for 2-3 minutes until the bok choy has wilted.
- Garnish with sesame seeds and green onions and serve immediately.