Thai Sesame Peanut Noodle

Ingredients

• 200g block firm tofu
• 1.5 tbsp corn flour
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• vegetable oil
• 2 eggs
• 2/3 tbsp Mirin
• 1 packet Hakubaku Udon Noodle
• 4.5 tbsp crunchy peanut butter
• 2 tbsp Lee Kum Kee soy sauce
• 1 tbsp brown sugar
• 1 lemon, juiced
• 3 tsp Yeo's Sesame Oil
• 3 clove garlic, minced
• 1/2 tsp ginger, grated
• 2 medium sized continental cucumber, deseeded and cut into strips
• 1 large carrot, julienned
• 1 tbsp sesame seeds, lightly toasted
• Shallots, mint and crushed peanuts for garnish

Method

1. Stir Fry Tofu a. Mix the cornflour, garlic powder, paprika, salt and black pepper in a small bowl. b. Cut the tofu into cubes and toss the tofu pieces in the spiced cornflour. c. Heat 1 tbsp vegetable oil in a non-stick frying pan over medium-high heat. d. Fry the tofu for 2 minutes each side until golden.
2. Make Egg Strips. a. Whisk eggs with Mirin. b. Heat a non-stick frying pan on low heat and thinly apply a small amount of vegetable oil. Remove excess oil by using paper towel. c. Pour whisked egg in and swirl the pan to spread egg mixture evenly. d. Cook for 30 seconds, remove from heat and allow residual heat to continue cooking the egg so that it won't get browned. e. When the edges start to come off the pan, turn it over and leave in for another 30 seconds. f. Transfer to plate and allow to cool before cutting into strips.
3. Cook Udon Noodle according to packet instructions.
4. Whisk peanut butter, soy sauce, brown sugar, lemon juice, sesame oil, minced garlic, grated ginger until smooth.
5. Pour the peanut butter sauce over the noodles and mix thoroughly.
6. Serve Udon noodles in a bowl. Top with egg strips, julienned carrots, cucumber strips and tofu. Sprinkle sesame seeds, crushed peanuts and thinly sliced scallions on Udon noodle. Garnish with mint. Mix thoroughly before eating.
7. Tip - this noodle tastes great when it is cold too! Store the cucumber and mint separately from the noodles in the fridge so that it does not get soggy.

Product used in recipe

• Yeo's - Pure Sesame Oil
• Hakubaku - Hakubaku Organic Udon