Spicy Tofu & Chicken Noodles

Ingredients

• 300 g Chicken mince
• 2 Garlic (Grated; about 6 g edible weight)
• 1 inch Fresh ginger (Grated; about 15 g)
• 1 tbsp Soy sauce (For the chicken)
• 1 tbsp Oyster sauce (For the chicken)
• 2 tsp Mirin (Used to deglaze the chicken pan)
• 330 g Silken tofu (For the sauce)
• 1 tbsp Tahini (For the sauce)
• 1 tbsp Soy sauce (For the tofu sauce)
• 1 tbsp Miso paste (For the sauce)
• 2 tsp Rice vinegar (For the sauce)
• 1 tbsp Gochugaru (Korean chili flakes; use to taste if preferred)
• 1 Cucumber (Thinly sliced, then cut into strips; estimated edible weight 200 g)
• 2 Spring onions (Julienne; mix the green parts with the cucumber)
• Fresh coriander (Pick the leaves; estimated amount 10 g)
• 350 g Frozen udon noodles
• Sesame seeds (For finishing; estimated 1 tsp)

Steps

1. 1

   Make the sauce. Add the silken tofu, tahini, soy sauce, miso paste, gochugaru, and rice vinegar to a blender. Pulse just until smooth; do not overblend, or the sauce may become too runny. Set it aside.

2. 2

   Prepare the salad. Julienne the spring onions, reserving the green portions for the salad, and pick the coriander leaves. Slice the cucumber into thin rounds, stack the rounds into small piles, and cut them into strips. Toss the cucumber with the spring onion greens and coriander.

3. 3

   Heat a large frying pan over medium heat until hot. Add the chicken mince and leave it briefly to develop some color before breaking it up with a wooden spoon or spatula.

4. 4

   Once the chicken has browned, pour in the mirin and scrape the browned bits from the pan to deglaze it.

5. 5

   Add the grated garlic, grated ginger, soy sauce, and oyster sauce to the chicken. Stir to combine and cook for several more minutes, until the chicken is fully cooked and the sauce is fragrant and coats the meat. Chicken should reach 165°F/74°C internally.

6. 6

   Cook the frozen udon noodles according to the package directions, until hot and tender. Drain well.

7. 7

   Assemble the bowls with the udon on the bottom. Pour the tofu sauce over the noodles, then arrange the cooked chicken on one side and the cucumber salad on the other.

8. 8

   Finish with sesame seeds and serve immediately.

Notes

The description states 52 g protein, 587 kcal, 17 g fat, and 60 g carbohydrates per serving, although the listed ingredient quantities may produce different totals depending on brands and chicken-fat percentage. Serve immediately for the best noodle texture.

Nutrition per serving

• main
• high-protein
• low-calorie
• quick
• under-30-minutes
• noodle dish
• spicy
• Asian-inspired