Ingredients
Scale
- 200 grams Asian noodles (udon or ramen)
- 4 cloves fresh garlic (minced)
- 60 ml soy sauce (low-sodium recommended)
- 15 ml rice vinegar
- 1 tablespoon Korean chilli powder (or red pepper flakes as substitute)
- 120 ml vegetable broth (for cooking)
- 100 grams tofu (cubed)
- 100 grams vegetables (bell peppers or snap peas) (optional toppings)
Instructions
- Cook the noodles according to the package instructions. Drain and set aside.
- In a large pan, heat a little oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Stir in the soy sauce, rice vinegar, and Korean chilli powder. Mix well.
- Add the cubed tofu and vegetable broth to the pan. Cook for about 5 minutes, allowing the flavors to blend.
- Toss in the cooked noodles and mix well until they are fully coated in the sauce. If using, add your choice of vegetables at this point.
- Cook for an additional 2-3 minutes until everything is heated through.
- Remove from heat and serve warm.
Notes
Garnish with extra chilli powder or fresh herbs like cilantro for added flavor. Store leftovers in an airtight container in the fridge for 2-3 days. Reheat with a splash of water to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 1g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 0mg