Garlic Chilli Noodles

Garlic Chilli Noodles

Based on 0 ratings

"A super quick meal that’s really tasty and hits all the right flavor notes!"

Difficulty

Easy 👌
10
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
200 g
firm tofu
10 cloves
garlic
ginger (small piece)
6
scallions
6 tbsp
avocado oil
6 tsp
dark soy sauce
300 g
knife pare noodles
2 tbsp
gochugaru
2 tbsp
oyster sauce

Utensils

knife, nonstick pan

  • 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.

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