Garlic Chilli Noodles

Step 1/9

• 200 g firm tofu

Pat dry the extra firm tofu with a paper towel. Once most of the moisture has been removed, mash into a crumble with a fork.

Step 2/9

• 10 cloves garlic
• 6 scallions
• ginger (small piece)

• knife

Finely chop the garlic, ginger and scallions.

Step 3/9

• nonstick pan

Heat up a nonstick pan to medium heat. Add 1 tbsp of avacado oil, followed by the crumbled tofu. Sauté for 3 minutes.

Step 4/9

Add 4 tbsp of dark soy sauce and sauté for another couple of minutes. Set the tofu aside.

Step 5/9

Bring a pot of water to boil for the noodles.

Step 6/9

Place the nonstick pan back on a medium-low heat. Add 4 tbsp of avocado oil followed by the garlic and ginger. Cook for about 2 minutes.

Step 7/9

• 300 g knife pare noodles

When the water comes to a boil, cook the noodles for 1 minute less than packet instructions. Stir occasionally to stop them from sticking together.

Step 8/9

• 2 tbsp gochugaru

Add the gochugaru to the garlic and ginger. Cook for about 1 minute, then add the oyster sauce.

Step 9/9

Strain out the noodles and add to the pan. Add the remaining 2 tsp of soy sauce and the crumbled tofu. Turn up the heat to medium and sauté for 2-3 minutes until its all combined. Add the scallions and sauté for another minute then serve.

Enjoy your meal!