Spicy Tofu Gochujang Udon Noodles

Ingredients

• 6 oz Chicken breast, skinless and boneless (Raw)
• 0.5 tbsp Garlic (Minced)
• 1 tbsp Soy sauce
• 0.33 second Cooking spray (1/3 second spray)
• 3 oz Silken tofu
• 1 tbsp Gochujang paste
• Salt (To taste)
• Black pepper (To taste)
• 0.5 Persian cucumber
• 0.25 Yellow onion
• 1 Green onion
• 200 g Japanese udon noodles

Steps

1. 1

   Thinly slice the Persian cucumber, yellow onion, and green onion.

2. 2

   Cut the raw chicken breast into 1/2-inch cubes.

3. 3

   In a bowl, mix the chicken with the minced garlic and soy sauce. Set aside.

4. 4

   Add the silken tofu, gochujang paste, salt, and pepper to a blender. Blend just until smooth to make the sauce; do not overblend, or it will become too thin.

5. 5

   Coat a pan with cooking spray and heat it over medium heat.

6. 6

   Add the marinated chicken to the pan and cook. The source does not specify a cooking time or doneness cue.

7. 7

   Bring a pot of water to a boil. Add the udon noodles and cook; the source does not specify a cooking time.

8. 8

   Once cooked, immediately transfer the noodles to cold water.

9. 9

   Place the noodles in a serving bowl and pour the tofu-gochujang sauce over them.

10. 10

    Top with the cooked chicken and sliced vegetables, then serve.

Notes

Quantities are listed per serving. The post does not specify cooking times for the chicken or noodles, or how long to cook the chicken. Nutrition figures listed by the author are 57 g protein, 59 g carbohydrates, 8 g fat, and 590 calories per serving.

Nutrition per serving

• main
• spicy
• high-protein
• low-calorie
• weight-loss-friendly
• noodles
• stovetop