Lunch
Gochujang Peanut Noodles Bowl
A Korean-American vegan noodle bowl, ramen noodles tossed in a gochujang and peanut butter sauce where the chilli heat and nutty richness are built in equal measure, topped with crispy tofu, shredded carrot, and spring onion.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
620Calories
28gProtein
26gFat
72gCarbs
12gSugar
6gFiber
780mgSodium
0mgChol
0gSat Fat
Goes well with
Asahi Super Dry Beer
local
Korean Barley Tea (Boricha)
international
Vegan
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Press tofu between paper towels 5 minutes to remove excess moisture, cut into 2cm cubes. Whisk gochujang, peanut butter, soy sauce, rice vinegar, honey, sesame oil, and garlic together, add warm water one tablespoon at a time until smooth and pourable. Julienne carrot and cucumber. Thinly slice spring onions.
2
Boil
Cook ramen noodles according to packet instructions over high heat, 3 to 4 minutes until tender. Drain and rinse under cold water until completely cooled. Set aside.
3
Crisp
Heat 1.5 tbsp neutral oil in a non-stick frying pan over high heat until shimmering. Add tofu cubes in a single layer with a pinch of salt, cook 2 to 3 minutes per side without moving until deep golden and crisp on all sides.
4
Finish
Remove pan from heat. Add drained noodles to the crispy tofu. Pour sauce over and toss everything together until noodles are fully coated and glossy, 1 to 2 minutes.
5
Plate
Transfer noodles and tofu to a bowl. Arrange julienned carrot and cucumber over the top. Scatter spring onions and toasted sesame seeds. Serve with lime wedges on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 260g260g firm tofu
- 3 tbsp3 tbsp neutral oil
- pinch fine sea salt
- 180g180g dried ramen noodles
- 3 tbsp3 tbsp gochujang
- 4 tbsp4 tbsp smooth peanut butter
- 3 tbsp3 tbsp soy sauce
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp honey or maple syrup
- 2 tsp2 tsp sesame oil
- 2 clove2 clove garlic
- 4–6 tbsp warm water
- 22 medium carrot
- 11 medium cucumber
- 44 spring onions
- 2 tsp2 tsp toasted sesame seeds
- lime wedges
