Spicy Tofu Gochujang Udon Noodle
Spicy Tofu Gochujang Udon Noodle
Ingredients
For the Chicken
- 1 pound chicken breast, skinless, boneless, raw, cut into 1/2 inch cubes
- 2 tablespoons minced garlic
- 4 tablespoons soy sauce
- 1 1/3 seconds cooking spray
For the Tofu Sauce
- 12 ounces silken tofu
- 4 tablespoons gochujang paste
- to taste salt
- to taste pepper
For the Toppings
- 2 persian cucumber, thinly sliced
- 1 yellow onion, thinly sliced
- 4 green onions, thinly sliced
- 800 grams japanese udon noodles
Instructions
- 1
Thinly slice the cucumbers, yellow onion, and green onions. Set aside.
⏱️ 5 min
- 2
Chop the chicken breast into 1/2 inch cubes.
⏱️ 5 min
- 3
In a bowl, mix together the cubed chicken, minced garlic, and soy sauce. Set aside to marinate while preparing other components.
⏱️ 5 min
- 4
In a blender, combine the silken tofu, gochujang paste, and salt and pepper to taste. Blend until smooth, being careful not to over-blend to prevent the sauce from becoming too thin.
⏱️ 3 min
- 5
Heat a pan over medium heat and coat with cooking spray. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.
⏱️ 7 min
- 6
While the chicken is cooking, bring a pot of water to a rolling boil. Add the udon noodles and cook according to package directions until al dente. Once cooked, immediately transfer the noodles to a bowl of cold water to stop the cooking process and rinse off excess starch. Drain well.
⏱️ 8 min
- 7
To assemble, divide the cooked and drained udon noodles among four serving bowls. Pour an equal amount of the tofu gochujang sauce over the noodles. Top each bowl with the cooked chicken, thinly sliced cucumber, yellow onion, and green onions. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Tofu Gochujang Udon Noodle
For the Chicken
- 1 pound chicken breast, skinless, boneless, raw, cut into 1/2 inch cubes
- 2 tablespoons minced garlic
- 4 tablespoons soy sauce
- 1 1/3 seconds cooking spray
For the Tofu Sauce
- 12 ounces silken tofu
- 4 tablespoons gochujang paste
- to taste salt
- to taste pepper
For the Toppings
- 2 persian cucumber, thinly sliced
- 1 yellow onion, thinly sliced
- 4 green onions, thinly sliced
- 800 grams japanese udon noodles
Instructions
- 1
Thinly slice the cucumbers, yellow onion, and green onions. Set aside.
⏱️ 5 min - 2
Chop the chicken breast into 1/2 inch cubes.
⏱️ 5 min - 3
In a bowl, mix together the cubed chicken, minced garlic, and soy sauce. Set aside to marinate while preparing other components.
⏱️ 5 min - 4
In a blender, combine the silken tofu, gochujang paste, and salt and pepper to taste. Blend until smooth, being careful not to over-blend to prevent the sauce from becoming too thin.
⏱️ 3 min - 5
Heat a pan over medium heat and coat with cooking spray. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.
⏱️ 7 min - 6
While the chicken is cooking, bring a pot of water to a rolling boil. Add the udon noodles and cook according to package directions until al dente. Once cooked, immediately transfer the noodles to a bowl of cold water to stop the cooking process and rinse off excess starch. Drain well.
⏱️ 8 min - 7
To assemble, divide the cooked and drained udon noodles among four serving bowls. Pour an equal amount of the tofu gochujang sauce over the noodles. Top each bowl with the cooked chicken, thinly sliced cucumber, yellow onion, and green onions. Serve immediately and enjoy!
⏱️ 2 min