Creamy peanut udon
This satisfying noodle dish features thick udon coated in a silky, creamy peanut and silken tofu sauce, topped with crispy spiced tempeh and tender broccoli. Rich, nutty, and subtly sweet with a hint of lime, it makes for a fast and comforting weeknight dinner. Blend the sauce thoroughly to achieve an ultra-smooth consistency before tossing with the noodles.
Ingredients
- Oyster sauce15 ml
- garlic clove1 კბილი
- Soy Sauce30 ml
- Agave syrup15 ml
- Lime juice15 ml
- Chilli oil5 ml
Instructions
8 steps- 1
To make the tempeh, preheat the oven to 220C/200C Fan/Gas 7.
- 2
Spread the tempeh out in a single layer on a baking tray. Bake for 20 minutes, turning the cubes halfway through cooking, until golden and crisp on the edges.
- 3
Meanwhile, mix the doubanjiang, oyster sauce and garlic together in a large bowl.
- 4
Place the baked tempeh in the bowl with the doubanjiang mixture. Toss until coated evenly then transfer to the baking tray. Return to the oven for another 3-5 minutes until the sauce is sticky and clinging to the tempeh.
- 5
To make peanut noodles, blend the tofu, peanut butter, tamari, agave and lime juice in a blender or food processor until smooth. Set aside.
- 6
Meanwhile, bring a large saucepan of salted water to the boil. Cook the noodles for 1-2 minutes, until they just separate. Drain, reserving some of the cooking water.
- 7
Pour the tofu mixture into a frying pan and warm through over a medium heat. Add the noodles and a splash of the reserved cooking water to the pan. Toss until the noodles are evenly coated in the sauce.
- 8
To serve, divide the peanut noodles evenly between two bowls. Top with the tempeh mixture and garnish with the spring onion. Serve the cooked broccoli or pak choi alongside. Drizzle with a little chilli oil, if using, and serve with a wedge of lime.
Nutrition
1 serving ≈ 475 g
Nutrition values are estimates. - means data is unavailable.
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