Recipe Cuisine: Korean
Theme: 10 Iconic Asian Ingredients
Kimchi Tofu Noodle Bowl
By: Rita Gee
Ingredients
- 100g sweet potato glass noodles
- 1 tbsp soy sauce
- 40g miso paste
- 200g firm tofu, cut into cubes
- 1 tbsp extra virgin olive oil
- 1/2 red capsicum, deseeded and sliced
- 1 zucchini, cut into batons
- 1 carrot, cut into batons
- 2 spring onions, trimmed and sliced
- 100g shiitake mushrooms, halved if large
- 100g edamame beans, shelled
- 50g bean sprouts
- 100g kimchi
- 40g peanuts, chopped
Product used in recipe
- OBAP - SWEET POTATO NOODLES
Method
- Mix together soy sauce and miso paste, place in a non-metallic bowl with the tofu, stir to coat the tofu with marinade. Leave to marinate for 15-20 minutes.
- Boil a pot of water, cook noodles for 8 minutes, strain, run under cold water then put aside.
- Heat the oil in a wok or large fry pan and stir-fry the capsicum and carrots for 3-4 minutes before adding the zucchini then spring onion, stir-fry for a further 2-3 minutes
- Add the mushrooms, edamame beans and beansprouts then tofu and marinade. Stir-fry for 1 minute, cover and steam for 2 minutes.
- Divide noodles between two bowls. Top each one with the stir-fry, followed by the kimchi (make sure to include some of the juice) and a sprinkling of peanuts, serve. Mix together and enjoy!
