Garlic Chilli Noodles
knife, nonstick pan
- 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.
- 10 cloves garlic
- 6 scallions
- ginger (small piece)
Finely chop the garlic, ginger and scallions.
- 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.
Add 4 tbsp of dark soy sauce and sauté for another couple of minutes. Set the tofu aside.
Bring a pot of water to boil for the noodles.
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.
- 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.
- 2 tbsp gochugaru
Add the gochugaru to the garlic and ginger. Cook for about 1 minute, then add the oyster sauce.
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.