Garlic Chilli Noodles
knife, nonstick pan
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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)
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!