Stir-fried udon noodles, golden tofu, kimchi, cabbage, bean sprouts, and a gochujang-oyster sauce. Spicy, umami-rich, crunchy, and ready in under 20 minutes.
Ingredients
- 600 g firm tofu
- 240 g kimchi
- 200 g shredded cabbage
- 200 g bean sprouts
- 400 g fresh udon noodles
- 2 tbsp gochujang
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tsp toasted sesame oil
- 3 stalks scallions
- 3, optionnels eggs
Method
- Pat the tofu dry, cut it into cubes, and dry-fry in a nonstick skillet until golden.
- Add the shredded cabbage and bean sprouts; cook over high heat for 3 minutes.
- Mix the gochujang, soy sauce, oyster sauce, water, and sesame oil. Pour into the skillet.
- Add the precooked udon noodles (follow the time on the package) and the kimchi off the heat. Toss gently.
- Serve with sliced green onion and an optional soft-boiled egg on top.
Nutrition
Per serving
- Energy
- 971 kcal
- Protein
- 53.14 g
- Carbohydrate
- 116.05 g
- Fat
- 29.93 g
- Fibre
- 8.33 g
- Calcium
- 204.4 mg
- Iron
- 4.97 mg
- Magnesium
- 208.97 mg