5030 · chicken · highprotein · noodles · tofu

COLD SOY AND CHICKEN NOODLES

Edit recipeView original Reel
Prep
—
Cook
—
Total
30 min
Calories
680
Protein
50g
Carbs
71g
Fat
22g

Get ready

Ingredients

Ingredients

  • 400 g Frozen Udon
  • 2 Eggs
  • 1 Cucumber
  • 1 Spring Onion
  • 1 tbsp Crispy Garlic (optional)

For the sauce,

  • 300 g Silken Tofu
  • 1 tbsp Peanut Butter
  • 1 tbsp Soy Sauce
  • 1 tbsp Fish sauce
  • 4 Ice Cubes

For the chicken

  • 250 g Chicken Mince
  • 1 tsp Avocado Oil
  • 1 tbsp Gochugaru
  • 1 tbsp Dark Soy Sauce
  • 1 tsp Salt
  • 1 tbsp Toasted Sesame Seeds

Cook

Method

  1. For the sauce, add everything to a blender and blend until smooth and super cold. Set aside in the fridge.
  2. Finely slice the cucumber and mix with the salt and vinegar. Pop in the fridge while you make the chicken.
  3. Set a large frying pan over a high heat. Once hot, add the avocado oil and chicken mince. Cook until golden brown, then add the gochugaru, dark soy sauce, salt and sesame seeds.
  4. Cook the noodles, then rinse under cold water or dunk in iced water. Squeeze the excess water from the cucumbers.
  5. To plate, add the cold noodles, pour the sauce over the top, then add the chicken mince, cucumbers, sliced spring onions, crispy garlic and a jammy egg.