Peanut gochujang noodles

Name: Peanut gochujang noodles
Prep time: 8 min
Cook time: 8 min
Total time: 16 min
Cuisine: Korean, Asian
Ingredients: - 1/4 cup peanut butter; - 1/4 cup gochujang paste; - 1 clove garlic, finely diced; - 2 tbsp tamari; - 2 tbsp water; - 1 tbsp rice vinegar; - 1 tbsp rice malt syrup; - 1/2 tbsp toasted sesame oil; - pinch of pepper; - 500g extra-firm tofu, pressed and sliced into 8; - 2 tbsp tahini; - 1 tbsp tamari; - 1/2 tbsp miso paste; - 1/2 tbsp rice malt syrup; - 1/4 tsp garlic powder; - pinch of pepper; - 270g dry udon noodles; - 1 large zucchini, shredded; - 1/2 tbsp sesame seeds; - 2 tbsp chopped spring onion

4 steps

Prep:8minCook:8min

You’ll want to slurp these flavourful and spicy noodles all week long. Plus some grilled miso tofu for protein and shredded zucchini for greens.

Updated at: Sun, 07 Jul 2024 21:42:14 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories612 kcal (31%)

Total Fat22.7 g (32%)

Carbs71.3 g (27%)

Sugars12.5 g (14%)

Protein28.8 g (58%)

Sodium1021.1 mg (51%)

Fiber5.4 g (19%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Bring a saucepan of water to a boil. Add the dry udon noodles and cook for 8 minutes, stirring occasionally, or until tender. Drain.

Step 2

Meanwhile, mix all the ingredients for the peanut gochujang sauce until smooth. Set aside.

Step 3

Mix all the ingredients for the tahini miso tofu marinade and coat the tofu slices. Heat a electric grill and grill the tofu slices for 2 minutes, or until golden grill marks appear. Transfer to a plate.

Step 4

To serve, mix the udon noodles and peanut gochujang sauce. Top with the tofu, shredded zucchini, sesame seeds and spring onion.