With just five ingredients and on the table in thirty minutes, these fiery vegan noodles make the perfect midweek meal.
Tofu is fried until golden and crispy, then combined with tender broccoli, noodles and gochujang (a spicy and slightly sweet Korean red chilli paste that adds a huge punch of flavour).
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
440
Ingredients
280g
firm tofu, cut into 1cm pieces
2Tbsp.
cornflour
260g
dried noodles, we used Biona Organic Asia Noodles
400g
tenderstem broccoli, trimmed and cut into 5cm pieces
4Tbsp.
gochujang paste
You will also need
1Tbsp.
vegetable oil
Directions
Step 1Pat tofu dry with kitchen paper and toss with the cornflour and some seasoning to coat. Heat oil in a large non-stick frying pan over medium heat. Add tofu and cook for 10min, turning regularly, until golden and crisp.
Step 2Meanwhile, cook the noodles in a large pan of boiling water according to pack instructions, adding the broccoli for the final 3min. Drain and return to the pan.
Step 3In a small bowl, mix the gochujang paste with 4tbsp water. Add to the noodle pan with the tofu and toss to combine. Check seasoning, then divide between 4 bowls and serve.
What's the cornflour doing here?
Tossing the tofu in cornflour not only helps it develop a lovely crunchy crust, but helps thicken the gochujang sauce too.
Can I use a different veg?
Use any of your favourite green veg here - green beans, mange tout, or slim slices of pak choi would all make great alternatives to the broccoli. Or shave a couple of carrots with a y-shaped peeler to make ribbons and add those instead.
What is gochujang?
Gochujang is aKorean red chilli paste made from fermented glutinous rice and a type of mild red chilli powder called gochugaru. It adds an intense umami-rich flavour boost as well as sweet and spicy notes.
Per serving:
Calories: 440
Protein: 21g
Total fat: 9g
Saturates: 1g
Carbs: 64g
Total sugars: 7g
Fibre: 7g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
