30minutemeals · chicken · coldnoodles · healthyrecipes · highproteinmeals · noodles · quickrecipes · rice · soyboy · spicynoodles · tofu · tofunoodles

COLD SPICY NOODLES

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Prep
—
Cook
—
Total
—
Calories
650
Protein
65g
Carbs
Not listed
Fat
Not listed

Get ready

Ingredients

Ingredients

  • 300 g Silken Tofu
  • 1 tbsp Tahini or Peanut Butter
  • 1 tbsp Red Miso
  • 2 tbsp Gochugaru
  • 2 tbsp Soy Sauce
  • 2 tbsp Rice Vinegar
  • 3 Ice Cubes
  • 100 g Cold Water

FOR THE NOODLES

  • 120 g Noodles (I used Ramen)
  • 100 g Cooked Chicken
  • ½ Cucumber
  • 1 Spring Onion
  • TO SERVE
  • Chilli Oil

Cook

Method

  1. Add the silken tofu, tahini or peanut butter, red miso, gochugaru, soy sauce, rice vinegar, ice cubes and cold water to a blender. Blend until smooth. If it’s a bit thick, let it down with some extra cold water.
  2. Cook the noodles in a large saucepan of boiling salted water, following pack instructions. Drain and rinse under cold water to cool completely.
  3. Slice the cucumber into rounds, then into matchsticks. Thinly slice the spring onion. Thinly slice the cooked chicken — if you don’t have cooked chicken, roast, pan-fry or poach some instead.
  4. Add the cold noodles, sauce and chicken to a mixing bowl with a few ice cubes and mix well. Add a splash more water if it’s too thick — you want a loose, saucy consistency.
  5. Divide between bowls, then top with the cucumber and spring onions. Finish with a drizzle of chilli oil.