Recipe
Peanut sesame soy noodles
20 min
Calories 351 kcal
*Calories are for one serving.
Ingredients (2-3 servings)
| Noodles (ramen, udon, or spaghetti) | 6 oz (170 g) |
|---|---|
| Neutral oil | 1 tablespoon (14 g) |
| Firm tofu, cubed | 6 oz (170 g) |
| Peanut butter | 2 tablespoons (32 g) |
| Soy sauce | 2 tablespoons (30 g) |
| Rice vinegar | 1 tablespoon (15 g) |
| Maple syrup | 1 teaspoon (7 g) |
| Grated ginger | 1 teaspoon (2 g) |
| Minced garlic | 1 clove (3 g) |
| Kadoya hot sesame oil(divided) | 3 teaspoons (13.5 g) |
| Warm water (to thin sauce) | 1/4 cup (60 g) |
| Sesame seeds | For garnish |
| Sliced green onion | For garnish |
Directions (20 min)
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Boil noodles according to package instructions. Drain and set aside.
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Heat a pan over medium heat with neutral oil. Add cubed tofu and cook until golden brown on all sides, about 5 minutes. Remove from heat.
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While tofu is cooking, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, ginger, garlic, and 2 tsp Kadoya hot sesame oil. Add warm water as needed to thin the sauce.
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Gently toss the cooked noodles with the peanut sesame soy sauce and tofu until well coated.
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Sprinkle with sesame seeds and drizzle with remaining tsp of Kadoya hot sesame oil before serving. Enjoy warm or cold.
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