Imported from Instagram

5-Minute Tofu Satay Noodles

Name: 5-Minute Tofu Satay Noodles
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Cuisine: Southeast Asian
Ingredients: 500 g Udon noodles; 1 bunch Bok choy; 300 g Silken tofu (Blend until smooth.); 0.25 cup Neutral oil; 0.25 cup Peanut butter; 1 tbsp Garlic (Minced.); 2 tsp Ginger (Minced.); 2 Spring onions (Use the white parts, sliced; reserve the green parts for garnish.); 1 tbsp Curry powder (Alternatively, combine 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp cardamom powder, 1/4 tsp nutmeg powder, and 1/4 tsp cinnamon powder.); 0.5 tsp Chilli powder; 0.5 tsp Chilli flakes; 0.5 tsp Turmeric powder; 2 tbsp Soy sauce; 0.5 Lime juice (Juice from 1/2 lime.); 1 cup Noodle cooking water (Reserve before draining; only a splash is added to loosen the sauce.); Spring onion greens (Sliced, for garnish.); Chilli oil (For finishing.)

Recipe by Dan Dumbrell @dandumbrell · Instagram

Imported by Alessia on SeeMeCook

Quick vegan udon noodles tossed with bok choy and a creamy satay sauce made from blended silken tofu, peanut butter, aromatics, and spices. The sauce comes together in minutes after the seasoned oil is poured over the aromatics.

4 servings10 minSoutheast Asian

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Ingredients

500 g Udon noodles
1 bunch Bok choy
300 g Silken tofu (Blend until smooth.)
0.25 cup Neutral oil
0.25 cup Peanut butter
1 tbsp Garlic (Minced.)
2 tsp Ginger (Minced.)
2 Spring onions (Use the white parts, sliced; reserve the green parts for garnish.)
1 tbsp Curry powder (Alternatively, combine 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp cardamom powder, 1/4 tsp nutmeg powder, and 1/4 tsp cinnamon powder.)
0.5 tsp Chilli powder
0.5 tsp Chilli flakes
0.5 tsp Turmeric powder
2 tbsp Soy sauce
0.5 Lime juice (Juice from 1/2 lime.)
1 cup Noodle cooking water (Reserve before draining; only a splash is added to loosen the sauce.)
Spring onion greens (Sliced, for garnish.)
Chilli oil (For finishing.)

Steps

1
Blend the silken tofu in a blender until completely smooth, then set it aside.
2
Bring a pot of water to a boil. Add the udon noodles and bok choy, and cook until done.
3
Before draining the noodles and bok choy, reserve 1 cup of the noodle cooking water. Drain well.
4
Pour the neutral oil into a small pot and heat it. While the oil heats, add the peanut butter, minced garlic, minced ginger, sliced spring onion white parts, curry powder, chilli powder, chilli flakes, turmeric powder, soy sauce, and lime juice to a heatproof bowl or pan.
5
When the oil is hot, pour it over the aromatics and seasonings in the bowl or pan.
6
Stir in the blended tofu and add a splash of the reserved noodle cooking water. Mix until the sauce is smooth and creamy, then adjust the seasoning as needed.
7
Toss the cooked udon noodles through the tofu satay sauce.
8
Add the cooked bok choy and toss to combine.
9
Finish with sliced spring onion greens and chilli oil, then serve.

Notes

The source describes this as a 5-minute recipe but does not specify exact boiling or cooking times. It also does not give a precise amount of chilli oil or spring onion greens for garnish.