Crispy Tofu Noodles

Name: Crispy Tofu Noodles
Cook time: 12 min
Total time: 14 min
Yield: 3
Cuisine: Korean
Ingredients: 1 tablespoon Sesame Oil; 2 teaspoons white or black sesame seeds; 1 unit yellow pepper sliced; 200 grams Broccoli; 2 Packets Maggi Korean Kimchi Chicken Noodles; 150 grams Firm Tofu; 20 grams Leaves Coriander; 2 unit Carrots; 1 unit red chilli (optional); 1/2 bunch spring onions sliced

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Easy

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14 Min

A simple to make but deeply delicious dish featuring crispy firm tofu tossed with toasted sesame oil, black sesame seeds, red pepper, broccoli, and Korean kimchi noodles.

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Ingredients

Sesame Oil

1 tablespoon

white or black sesame seeds

2 teaspoons

yellow pepper, sliced

Broccoli

200 g

Maggi Korean Kimchi Chicken Noodles

2 packets

Firm Tofu

150 g

Fresh Coriander

20 g

Carrots

red chilli (optional)

spring onions, sliced

0.5 bunch

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Nutritional Information

Carbohydrate

67.15 g

Energy

545.59 kcal

Fat

22.64 g

Protein

20.47 g

of which: saturates

2.5 g

Sodium

5524.02 mg

Recipe Steps

14 min

4 min

8 min

2 min

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Recipe Steps

14 min

Cook the noodles

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Pour 700ml boiling water into a pan and add the noodle blocks, reserving the dry seasoning and chilli sauce to add at the end. Cook for 4 minutes, don’t drain the noodles. Add most of the dry seasoning and a little of the chilli sauce (reserve the rest for the tofu).

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Recipe Steps

14 min

Stir Fry

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Stir fry the pepper and broccoli in half the oil for 2-3 minutes until charred and tender, adding a little water to help tenderise the veg halfway through cooking. Set aside and cover. Add the tofu to the pan with the remaining oil and cook until lightly brown. Remove from the heat and add the remaining dry seasoning and chilli sauce, stir until coated then sprinkle over the sesame seeds.

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Recipe Steps

14 min

Serve

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Serve the noodles topped with the spicy sesame tofu, stir fried veggies, coriander and onions.

Crispy Tofu Noodles

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Crispy Tofu Noodles

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