Main Asian

Udon noodle salad with teriyaki tofu

Name: Udon noodle salad with teriyaki tofu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: /asian
Ingredients: 270g udon noodles; 2 tbs peanut oil; 250g small shiitake mushrooms; 2 tsp grated ginger; 2 tbs tamari; 1 tbs mirin; 2 tbs honey; 1 tsp sambal oelek (Indonesian chilli paste); 500g medium-firm tofu, cut into 1cm-thick slices; 150g mizuna or wild rocket leaves; 150g sugar snap peas, blanched, split; 1 tbs sesame seeds, toasted

3 ratings

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by Warren Mendes

delicious. team

Oct 15, 2015

Tofu is the perfect alternative to meat - it's gluten-free and a great source of protein, iron, and calcium.

270g udon noodles
2 tbs peanut oil
250g small shiitake mushrooms
2 tsp grated ginger
2 tbs tamari
1 tbs mirin
2 tbs honey
1 tsp sambal oelek (Indonesian chilli paste)
500g medium-firm tofu, cut into 1cm-thick slices
150g mizuna or wild rocket leaves
150g sugar snap peas, blanched, split
1 tbs sesame seeds, toasted

Method

1.

Bring a large saucepan of water to the boil over medium-high heat. Add the noodles and cook for 8 minutes or until tender. Drain.
2.

Meanwhile, heat oil in a frypan over medium-high heat. Add the mushrooms and cook for 3-4 minutes until golden, then remove from pan. Reduce heat to medium, add ginger, tamari, mirin, honey and sambal oelek to pan, and cook for 2-3 minutes until caramelised. Add tofu, then remove from heat and turn tofu to coat.
3.

Toss noodles with mizuna and sugar snap peas, and divide among bowls. Top with the mushrooms, tofu and sauce. Serve sprinkled with the sesame seeds.