Spicy Gochujang Tofu Noodles with Irish Chicken
with garlicky green beans
A recipe conveniently customised just to your liking.
Tags:
Protein Rich
•Extra spicy
•Quick
Allergens:
Egg
•Wheat
•Cereals containing gluten
•Soya
•Peanut
The quantities provided above are averages only.
Total
Cooking Time
DifficultyEasy
Ingredients
Serving amount
150 grams
Egg Noodles
(Contains: Egg, Wheat, Cereals containing gluten)
300 grams
Cauliflower
180 grams
Tofu
(Contains: Soya)
2 sachet(s)
Gochujang Paste
(Contains: Soya)
2 unit(s)
Garlic
1 sachet(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
20 grams
Peanuts
(Contains: Peanut)
100 grams
Green Beans
2 sachet(s)
Thai Style Spice Mix
1 sachet(s)
Sweet Asian Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
260 grams
Diced Irish Chicken Breast
Not included in your delivery
1 tsp
Sugar
½ tsp
Salt
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3311 kJ
Energy (kcal)791 kcal
Fat19.3 g
of which saturates3.5 g
Carbohydrate89 g
of which sugars22.6 g
Dietary Fiber5.6 g
Protein66.4 g
Cholesterol0.3 mg
Salt5.4 g
Potassium205.7 mg
Calcium228.8 mg
Iron0.7 mg
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
Cooking steps
1
- Boil a pot of salted water for the noodles.
- Drain the tofu. Chop into 2cm cubes. Pat dry with kitchen paper. Toss with a drizzle of oil, half the Thai spice, ½ tsp salt (per 2P) and pepper.
- Place a pan over high heat with a glug of oil.
- Once hot, fry the tofu until slightly crispy, 6-8 mins. Stir often 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.
- Cut the cauliflower into florets (like small trees). Halve any large florets.
4
- Return the empty pan to medium-high heat with a drizzle of oil.
- Once hot, add the chicken, cauliflower and remaining Thai spice and cook until starting to char, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Next 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, soy sauce and sweet Asian Sauce into the pan along with 1 tsp sugar (per 2P) and 100ml water (per 2P).
- Stir well to combine and bring to the boil.
- 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 too thick.
- Toss the cooked noodles through the sauce until warmed through.
TIP: Add the gochujang a little at a time, it's spicy!
6
- Divide the spicy veg noodles between bowls.
- Top with the crispy tofu.
- Finish with a scattering of peanuts.
Explore Similar Recipes
