Spicy Tofu & Chicken Noodles
Spicy Tofu & Chicken Noodles
Ingredients
For the Chicken Mince
- 600 grams chicken mince
- 4 garlic cloves, grated
- 2 inches ginger, grated
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 4 teaspoons mirin
For the Spicy Tofu Sauce
- 660 grams silken tofu
- 2 tablespoons tahini
- 2 tablespoons soy sauce
- 2 tablespoons miso
- 4 teaspoons rice vinegar
- 2 tablespoons gochugaru
For the Salad & Noodles
- 2 cucumber
- 4 spring onions
- 1/2 cup coriander, picked leaves, as needed
- 700 grams frozen udon
- 2 teaspoons sesame seeds, for garnish, as needed
Instructions
- 1
To prepare the Spicy Tofu Sauce, combine the 660 grams silken tofu, 2 tablespoons tahini, 2 tablespoons soy sauce, 2 tablespoons miso, 2 tablespoons gochugaru, and 4 teaspoons rice vinegar in a blender. Pulse the mixture until it is smooth. Be careful not to overblend, as this can make the sauce too runny. Set the finished sauce aside.
⏱️ 5 min
- 2
Prepare the salad components: Slice the 2 cucumbers into thin rounds. Stack the rounds into small piles and then cut them into strips (julienne style). Julienne the green parts of the 4 spring onions. Pick the leaves from the coriander. Combine the prepared cucumber strips, spring onion greens, and coriander leaves in a bowl. For extra crispness, you can place these ingredients in a bowl with ice water.
⏱️ 7 min
- 3
Cook the chicken mince: Heat a pan over medium heat. Add the 600 grams chicken mince to the hot pan and cook until it starts to brown, breaking up the mince as it cooks. Once the chicken is colored and mostly cooked through, deglaze the pan by adding 4 teaspoons mirin. Add the 4 grated garlic cloves and 2 inches grated ginger to the pan and cook for a few more minutes, stirring to combine. Stir in 2 tablespoons soy sauce and 2 tablespoons oyster sauce, and continue to cook for another few minutes until the chicken is well coated and slightly caramelized.
⏱️ 10 min
- 4
Cook the udon noodles: Bring a pot of water to a boil. Add the 700 grams frozen udon noodles to the boiling water and cook according to package instructions until they are tender. Drain the cooked noodles.
⏱️ 5 min - 5
Assemble the dish: Divide the cooked udon noodles among 4 serving bowls, placing them at the bottom. Pour a generous amount of the prepared spicy tofu sauce over the noodles in each bowl. Arrange the cooked chicken mince on one side of each bowl and place the prepared cucumber, spring onion, and coriander salad on the other side. Finish by sprinkling sesame seeds over each dish. Mix all ingredients thoroughly before enjoying.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Tofu & Chicken Noodles
For the Chicken Mince
- 600 grams chicken mince
- 4 garlic cloves, grated
- 2 inches ginger, grated
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 4 teaspoons mirin
For the Spicy Tofu Sauce
- 660 grams silken tofu
- 2 tablespoons tahini
- 2 tablespoons soy sauce
- 2 tablespoons miso
- 4 teaspoons rice vinegar
- 2 tablespoons gochugaru
For the Salad & Noodles
- 2 cucumber
- 4 spring onions
- 1/2 cup coriander, picked leaves, as needed
- 700 grams frozen udon
- 2 teaspoons sesame seeds, for garnish, as needed
Instructions
- 1
To prepare the Spicy Tofu Sauce, combine the 660 grams silken tofu, 2 tablespoons tahini, 2 tablespoons soy sauce, 2 tablespoons miso, 2 tablespoons gochugaru, and 4 teaspoons rice vinegar in a blender. Pulse the mixture until it is smooth. Be careful not to overblend, as this can make the sauce too runny. Set the finished sauce aside.
⏱️ 5 min - 2
Prepare the salad components: Slice the 2 cucumbers into thin rounds. Stack the rounds into small piles and then cut them into strips (julienne style). Julienne the green parts of the 4 spring onions. Pick the leaves from the coriander. Combine the prepared cucumber strips, spring onion greens, and coriander leaves in a bowl. For extra crispness, you can place these ingredients in a bowl with ice water.
⏱️ 7 min - 3
Cook the chicken mince: Heat a pan over medium heat. Add the 600 grams chicken mince to the hot pan and cook until it starts to brown, breaking up the mince as it cooks. Once the chicken is colored and mostly cooked through, deglaze the pan by adding 4 teaspoons mirin. Add the 4 grated garlic cloves and 2 inches grated ginger to the pan and cook for a few more minutes, stirring to combine. Stir in 2 tablespoons soy sauce and 2 tablespoons oyster sauce, and continue to cook for another few minutes until the chicken is well coated and slightly caramelized.
⏱️ 10 min - 4
Cook the udon noodles: Bring a pot of water to a boil. Add the 700 grams frozen udon noodles to the boiling water and cook according to package instructions until they are tender. Drain the cooked noodles.
⏱️ 5 min - 5
Assemble the dish: Divide the cooked udon noodles among 4 serving bowls, placing them at the bottom. Pour a generous amount of the prepared spicy tofu sauce over the noodles in each bowl. Arrange the cooked chicken mince on one side of each bowl and place the prepared cucumber, spring onion, and coriander salad on the other side. Finish by sprinkling sesame seeds over each dish. Mix all ingredients thoroughly before enjoying.
⏱️ 3 min