This is hands down my favourite noodle dish I make, and the most popular recipe across my social media! The recipe below is a spicier variation of the original, though SO many people have re-created the original and I love to see it. I love this recipe because it’s super balanced since I crumble tofu into the sauce to make it higher in protein, and sometimes add veggies to the sauce too! If you haven’t already made this one, I highly recommend.
Chili Garlic Udon
1 serving frozen udon noodles, cooked according to package instructions
1/2 tbsp neutral oil
1/4 block extra firm tofu, crumbled
2 green onion, whites finely chopped, greens thinly sliced
2 cloves garlic, minced
1 tsp sesame oil to finish
Sauce:
2 tbsps soy sauce
1 tbsp chili crisp
1 tsp maple syrup
1/2 tsp black vinegar
1 tsp cornstarch
1/3 cup cold water
Make the sauce: in a small bowl, stir together soy sauce, chili crisp, maple syrup, black vinegar, cornstarch and water.
Heat oil in a small skillet over medium heat. Crumble your tofu directly into the pan and fry for 3-5 minutes until golden brown, stirring frequently. Add green onion and garlic and fry for another 2 minutes or so.
Give the sauce another quick mix, then pour it over the crumbled tofu and stir with a spatula. Let it come to a gentle simmer and bubble for about 2-3 minutes. It should thicken nicely.
Pour the sauce over a bowl of cooked udon and top with sesame oil and the greens of your green onion. Stir to coat the noodles and enjoy!
That’s it! So quick, so easy, so delicious. A must try. Would love to see more of your recreations!
-Raquel xoxo
IG: @FreshofftheRaq
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