15-Minute Dan Dan Style Noodles
Ingredients
- 2 tsp sesame oil
- 300g extra-firm tofu
- 2 tbsp cornflour or cornstarch
- 2.5 tbsp dark soy sauce or tamari
- 1 tbsp tahini
- 1/2 thumb fresh ginger
- 1/2 tsp Chinese 5 spice powder
- 1 tsp chilli oil
- 1 pak choi
- 180g udon noodles or gluten-free noodles
- 2 spring onions
Preparation
Add 1.5 teaspoons of sesame oil to a non-stick wok or pan on medium-high heat.
Crumble the tofu into a mixing bowl to resemble a mince-like texture, then stir in the cornflour.
Add the tofu to the wok and stir in half a tablespoon of dark soy sauce. Cook for 10 minutes or until crispy, stirring occasionally.
In a small bowl, combine the remaining 2 tablespoons of dark soy sauce, tahini, fresh ginger, Chinese 5 spice powder, chilli oil, and 2 tablespoons of water. Stir to combine and set aside.
Cook the noodles for 2-4 minutes or until al dente.
Once the tofu is ready, transfer it to a bowl. Wipe the wok clean, return it to the heat, add another half teaspoon of sesame oil, and fry the pak choi for a minute.
Reduce the heat, add the cooked noodles, crispy tofu, the prepared sauce, and most of the spring onion. Stir and heat through for 30 seconds, being careful not to overcook the noodles.
Serve in bowls, topped with the remaining spring onion.
Tips
Add more chilli oil if you prefer extra spiciness.
