Sweet and Spicy Thick Noodles
This quick and easy dinner recipe is one you’re going to have on repeat! It’s sweet, salty, spicy, and just packed with Asian-inspired flavours. I paired this with the lovely non-alcoholic Proxie Blanc Slate Crisp and Zesty Wine Alternative. It’s bright and palate cleansing and a beautiful contrast to this flavourful dish! For regular wine pairing, go for an off-dry Riesling, like the Loosen Bros Dr. L Riesling.
Quick and Easy Sweet n' Spicy Thick Noodles
Yield: 4
This quick and easy dinner recipe is packed with flavour and is bound to satisfy that craving for your favourite takeout noods!
Ingredients
For the sauce
- 1/4 cup soy sauce
- 1/4 cup peanut butter
- Juice from 1 lime
- 1 tbsp rice vinegar
- 1 tbsp roasted sesame oil
- 1 tbsp calabrian peppers
- 1 tbsp lemongrass paste
- 1/4 cup honey
- 3-4 cloves garlic
- 2 tbsp fresh garlic
- 1 shallot
- 2 tbsp roasted sesame oil
- 1 pack of extra firm tofu, pressed and cut into small cubes
- 2 cups Bok choy, washed and roughly chopped
- 1 pack of Cumian noodles, cooked to package instructions
- 2 eggs
- Toppings: Chopped calabrian peppers, 2 tbsp chopped green onions, roasted sesame seeds.
Instructions
- Place all ingredients for the sauce to a food processor and blend until smooth. Set aside.
- Prepare ingredients: Cut extra firm tofu into small cubes, wash and rougly chop bok choy. Cook noodles as per package instructions.
- Heat sesame oil in a large pan or wok over medium-high heat. Add tofu and fry until golden and slightly crispy.
- Add cooked noodles and bok choy, cover and steam until bok choy softens.
- Add sauce and stir/toss to coat. Make a hole in the center of the noodles and add eggs. Scramble and allow to cook slightly before mixing them into the noodles.
- Transfer to a plate and top with calabrian peppers, chopped green onions, and roasted sesame seeds.
