Hot noodles are some of my favourite things in life, it’s just the best meal for a winter’s day when you want to feel warm and cosy but it equally works sat outside on hot sunny days. We have so many variations we cook up at home, many based on our travels across Asia and this m arinated teriyaki tofu with sesame, ginger, pak choi and noodles is no exception. While teriyaki is Japanese the ginger and sesame remind me of exploring the backstreets of Beijing and the hot noodles with pak choi take me to train journeys across Vietnam. The whole dish is wonderfully evocative and easy to pull together for a really satisfying mid week meal. The sesame teriyaki sauce is just so addictive.
Ingredients
- 100g rice noodles
- 3 tbsp sesame seeds
- 2 tbsp oil
- 200g tofu (the ‘puffed’ tofu you can buy from Chinese supermarkets works particularly well).
- 4 tbsp tamari or soy sauce
- 3 tbsp maple syrup
- 2 cloves garlic, finely chopped
- 2.5cm piece ginger, peeled and finely chopped
- 1 red chili, deseeded finely chopped
- 1 leek, halved lengthways, washed, then cut into chunks
- 3 heads green pak choi, cut into small pieces
- Juice of ½ lime
- ½ tsp salt
- 400ml can coconut milk (we use low fat)
- 28g pack coriander, finely chopped
- spring onions
What to do to make marinated teriyaki tofu with noodles
- Add half of the oil to a large flat-based frying pan or wok and fry the tofu on a medium heat for two minutes until it has a golden brown colour.
- Add the soy sauce and maple syrup to the pan and continue to fry the tofu for a further minute turning regularly so that it becomes coated in the sauce. Set aside the tofu in a dish and clean out the pan.
- Cook the noodles and set to one side.
- Add the rest of the oil to the pan and gently fry the garlic and ginger for one minute before adding the chilli and leek. Fry a further minute and then add the pak choi and lime juice and coconut milk. Cook on a medium heat for five minutes.
- In a separate small pan toast the sesame seeds for two minutes and then set to one side.
- Add the noodles to the large pan and stir with the vegetables.
- Add the tofu and stir through on a high heat for a further minute.
- Serve and sprinkle with chopped coriander, sesame seeds and finely chopped spring onions.
Â
