Lazy Chilli Udon Noodles

Lazy Chilli Udon Noodles

This is adapted from my Saucy cookbook and is the perfect weeknight meal. You can pack in the quick-cook veg and have it on the table in 20 mins. All about a good sauce!

Serves 2

Vegan

Ingredients:

1 tbsp sesame seeds

1 spring onion, finely sliced

270g cauliflower, divided and chopped into a fine consistency

200g of udon noodles or any of your choice

200g of firm tofu, cut into 2cm cubes

2 pinches of dried chilli flakes

2 tbsp of sunflower oil

A small bunch of coriander leaves, roughly chopped

2 pak choi, trimmed and roughly chopped

Salt and pepper

Extra lime for garnish

For the marinade:

4 tbsp of toasted sesame oil

3 tbsp of sunflower oil

1 tsp of ground paprika

2 tbsp of grated garlic (about 2 cloves)

8 tbsp of lime juice (about 1-2 limes)

2 pinches of dried chilli flakes

3 tbsp of soya sauce (I use tamari)

In a small bowl, mix all the ingredients together for the marinade.

Cook the noodles according to the packet’s instructions and drain.

In a large frying pan, add the sunflower oil and the tofu cubes. Fry, turning each one when each side is crispy. Season generously with salt, pepper and chilli flakes. This will take about 5 minutes (make sure about half the sides are golden).

Then add the cauliflower and fry for about 3 mins more adding a touch more oil. Then throw in the chopped pak choy cooking for a further 1 min to soften.

Add noodles and then pour in the marinade. Toss everything together for 30 seconds to cook the garlic a little and soften the taste. Then mix in the coriander, sesame seeds, spring onion and serve.

Watch me make the recipe here.