Directions
- 1Add sesame oil and chilli oil to a pan on medium heat. Add garlic, ginger, tofu, and soy sauce; cook for 5-10 minutes until golden and crispy.
- 2Meanwhile, slice pak choi in half lengthwise.
- 3Cook noodles according to package directions, adding pak choi to the same pan.
- 4Drain noodles and pak choi, then put them in a bowl of cold water.
- 5Remove tofu and set aside.
- 6In the same pan, add miso, peanut butter, soy sauce, and chilli oil; whisk into a paste.
- 7Gradually add hot water, whisking to remove lumps.
- 8Add soya milk and whisk again.
- 9Keep on medium heat until the broth is warmed through; do not boil.
- 10Drain the noodles and add to bowls. Top with the broth, tofu, and pak choi. Drizzle with chilli oil and sprinkle with spring onion and sesame seeds.
Ingredients
- 2 tsp sesame oil
- 1 tsp chilli oil
- 2 tsp minced ginger
- 3 cloves minced garlic
- 200 g firm tofu, crumbled
- 2 tbsp dark soy sauce
- 3 tbsp peanut butter
- 2 tbsp miso
- 1 tbsp dark soy sauce
- 1 tbsp chilli oil
- 450 ml water
- 300 ml soya milk
- 2 portions noodles
- 2 pak choi
- 1 chilli oil
- 1 sliced spring onion
- 1 sesame seeds
Equipment
large non-stick pan
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