Fiery Gochujang Tofu Noodles
with garlicky green beans
Gochujang paste is a savoury, sweet, and spicy fermented condiment used widely in Korean cuisine. Made from chilli peppers, it's known to pack a punch! In this dish, it coats egg noodles and Thai Spiced tofu for a tongue-tingling meal that comes together quickly.
Tags:
Extra spicy
•Veggie
•Spicy
Allergens:
Egg
•Wheat
•Soya
•Peanut
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Egg Noodles
(Contains Egg, Wheat)
2 sachet(s)
Gochujang Paste
(Contains Soya, Wheat)
1 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
2 unit(s)
Garlic
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
20 grams
Peanuts
(Contains Peanut May be present Nuts, Sesame, Cereals containing gluten)
75 grams
Green Beans
1 sachet(s)
Thai Style Spice Mix
1 unit(s)
Peas
280 grams
Tofu
(Contains Soya)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kcal)744 kcal
Energy (kJ)3114 kJ
Fat19.9 g
of which saturates2.6 g
Carbohydrate101.4 g
of which sugars32.8 g
Dietary Fiber0 g
Protein40.1 g
Cholesterol0 mg
Salt6.95 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
•Pan with Lid
Instructions
1
- Boil a pot of salted water for the noodles.
- Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper. Toss with a drizzle of oil, thai spice, ½ tsp salt (double for 4p) and pepper.
- Place a pan over high heat with a glug of oil.
- Once hot, fry the tofu until slightly crispy, 6-8 mins. Shift frequently to ensure it doesn't burn. Season with salt and pepper.
- Transfer the tofu to a bowl and cover to keep warm. Reserve the pan to use later.
2
- When the water is boiling, add the noodles and cook until softened, 4-6 mins.
- Once cooked, drain in a sieve and return to the pot, off the heat.
- Drizzle with oil and toss to prevent sticking.
3
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Trim and halve the green beans.
4
- Return the empty pan to medium-high heat with a drizzle of oil.
- Once hot, add the green beans.
- Fry until slightly charred, 4-5 mins.
- Add the grated garlic and fry until fragrant, another 2-3 mins.
5
- Pour the gochujang (careful, it's spicy!), soy sauce, ketjap manis, 1 tsp sugar and 100ml water (double both for 4p) into the pan with the veg.
- Stir well to combine and bring to the boil.
- Add the peas, cover and simmer until the veg is tender, 3-4 mins.
- Taste and season with salt and pepper. Add a splash of water to loosen the sauce if you feel it's become too thick.
- Toss the cooked noodles through the sauce until warmed through.
6
- Divide the spicy veg noodles between bowls.
- Top with the crispy tofu.
- Finish with a scattering of peanuts.
