Spicy tofu and chicken udon noodles
Japanese · meal · Serves 2 · 23m total · ↑ Protein & Fib
Inspired by @finntonry · Watch on IG ↗
813 kcal68 g protein70 g carbs32 g fat
A vibrant low-calorie bowl featuring silky blended spicy tofu sauce, savory ground chicken, and frozen udon noodles topped with fresh cucumber and spring onion salad.
Cook timeline
Wall clock: 23mActive: 23mPassive: 8mParallel tracks: 2
0m
5m
10m
15m
20m
23m
Boil udon water
Sear and cook chicken
Cook udon noodles
Prep cucumber salad
Blend tofu sauce
Drain udon noodles
Active (hands-on)
Passive (waiting)
Same row = sequential; different rows = parallel
Equipment
- Blender
- Chef's Knife
- Colander
- Cutting Board
- Large Pot
- Nonstick Skillet
- Stovetop Burner
Steps
23m- 1. Blend tofu sauce4m330 g silken tofu · 1 tbsp tahini · 1 tbsp soy sauce · 1 tbsp miso · 2 tsp rice vinegar · 1 tbsp gochugaru
- 2. Prep cucumber salad5m1 whole cucumber · 2 whole spring onions · 1 handful coriander
- 3. Sear and cook chicken10m300 g chicken mince · 2 clove garlic · 1 inch ginger · 1 tbsp soy sauce · 1 tbsp oyster sauce · 2 tsp mirin
- 4. Boil udon water1m + 5m
- 5. Cook udon noodles1m + 3m350 g frozen udon noodles
- 6. Drain udon noodles2m
When ready to eat
Noodles on the bottom, pour the sauce over, place the chicken on one side and the salad on the other. Finish with sesame seeds.