I make these when I’m feeling lazy and need salt.
Inspired by a recipe from The Vegan Pasta Cookbook by Rebecca Hincke.

ingredients

sauce

• 6 cloves of garlic, grated
• 1 knob of fresh ginger, grated
• 1/4 cup soy sauce
• 2 tbsp crispy chilli oil (Lao Gan Ma)
• 1 tbsp agave syrup
• 1/2 tsp MSG (yes I know chilli oil has it, shush)
• 1/4 cup water

wok things

• vegetable oil, as needed
• 1 onion, sliced
• 500 g firm tofu, torn into chunks
• 1/2 cup noodle cooking water
• 450 g udon noodles
• sesame oil, as needed
• sesame seeds

method

1. Set a pot of water boiling on the stove, we will use this for the noodles.
2. Add some vegetable oil to a wok over high heat. Add tofu and onion and fry until the tofu is browned. Stir occasionally while frying to maximise wok goodness.
3. In a small bowl, combine the garlic, ginger, soy sauce, chilli oil, agave syrup, MSG and water. Add to the wok and fry for a few minutes until sizzling.
4. Blanch the noodles in the boiling water for a minute or two until soft. Spoon roughly half a cup of the noodle water into the wok, and drain the noodles.
5. Add the noodles into the wok and stir-fry to reach your desired noodle texture. When close to done, drizzle in some sesame oil to taste.
6. Serve immediately, garnishing with a sprinkle of sesame seeds.

notes

• no notes, have a nice day

macros

energy	4700 kJ
protein	61.6 g
fat	50.1 g
carbohydrates	99.0 g
fibre	19.2 g