TanTan Inspired Noodles

Difficulty: Easy
Time: 30 mins
Grade: pretty good
Serves: 3

• 200g udon noodles or noodles of choice
  For the sauce:
• 2 tbsp rice wine vinegar
• 2 tbsp soy sauce or tamari
• 3 tbsp tahini
• 2 tbsp sriracha sauce
• 250ml veg stock
  For the toppings:
• 200g smoked tofu, grated
• Oil and salt for roasting
• 400g mushrooms, finely chopped or whizzed in a food processor
• 4 spring onions, white parts finely chopped
• 3 cloves garlic, minced
• Thumb size piece of ginger, minced
• 1/2 tsp 5 spice
• Pak Choy
• Cucumber, chopped into fine matchsticks
• Roasted crushed peanuts
• Chilli oil
• Sesame seeds

• Preheat oven to 200c
• Whisk the sauce ingredients together, remove 1/3 and combine the rest with the stock over a low heat, stirring occasionally, whilst you make the toppings
• Grate and roast your tofu in oil and a little pinch of salt for 15 mins or until crispy
• Fry off your mushrooms in a dry pan on a high heat until the steam has subsided and the mushrooms are reduced in size. Add a little sesame oil, the white parts of the spring onion, the garlic, 5 spice and ginger, then fry for a couple mins more before adding the 1/3 of the sauce you made earlier. Combine, fry for 2-3 mins then take off the heat and set aside.
• Cook your noodles 1 min less than the packet instructions suggest.
• Plate up broth first, then noodles, toppings and more sriracha (you’ll want lots 🤤) enjoy!
  https://www.instagram.com/reel/Cz6qIPtqFhB/?igsh=bzVudmF1Ynh6bG5k

#noodles