Korean Tofu & Udon Noodles

Name: Korean Tofu & Udon Noodles with Sesame Greens & Sriracha Mayo
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 packet Plant-Based Mayo; Korean Stir-Fry Sauce; 1 packet Ginger Paste; 1 packet Shredded Cabbage Mix; 1 packet Udon Noodles; 1 Asian Greens; 400 g Firm tofu

with Sesame Greens & Sriracha Mayo

Get up to $175 off

Tags:

Plant Based

Allergens:

Wheat

•Gluten

•Sesame

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Plant-Based Mayo

(May be present: Sesame, Fish, Eggs, Soy. )

Korean Stir-Fry Sauce

(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs, Cashew, Almond, Milk. )

1 packet

Ginger Paste

1 packet

Shredded Cabbage Mix

1 packet

Udon Noodles

(Contains: Gluten; )

Asian Greens

400 g

Firm tofu

(Contains: Soy; May be present: Sesame, Eggs, Crustaceans. )

Nutrition Values

Calories618 kcal

Energy (kJ)2590 kJ

Fat27.1 g

of which saturates3.8 g

Carbohydrate50.8 g

of which sugars12.2 g

Dietary Fibre2.3 g

Protein35.4 g

Sodium1280 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside.

• While the noodles are cooking, pat firm tofu (see ingredients) dry with paper towel. Cut tofu into 2cm cubes. Trim and halve baby broccoli lengthways. Thinly slice carrot into sticks. Finely chop garlic. • In a medium bowl, add tofu and cornflour. Season with salt and pepper, then gently toss until well coated. Set aside.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook baby broccoli, carrot and sesame seeds until tender, 4-5 minutes. • Add garlic and Asian greens and cook until garlic fragrant and greens have just wilted, 2 minutes. • Add a drizzle of sesame oil and season. Transfer to a plate and cover to keep warm.

• Wipe out the frying pan and return to medium-high heat with a generous drizzle of olive oil. Cook tofu, tossing occasionally, until browned and warmed through 3-5 minutes. • Reduce heat to medium, then add Korean stir-fry sauce and ginger & lemongrass paste (see ingredients) and cook, stirring, until coated, 1 minute. • Add the cooked noodles and veggies to the pan and toss to coat.

• Reduce heat to medium, then add Korean stir-fry sauce and ginger paste and cook, stirring, until coated, 1 minute.

• Divide Korean tofu udon noodles between bowls. Dollop over sriracha mayo to serve. Enjoy!