Creamy Udon Noodles

Silky and soul-warming.. this udon noodle dish is the kind of bowl that feels like it took all day - but comes together in 20 minutes. The magic is in the sauce: silken tofu is blended until completely smooth and whipped into a glossy, rich base that coats every thick noodle strand without a drop of cream in sight. Don’t knock it before you try it!

It's high in plant-based protein, genuinely satisfying, and a comfort food that has your back.

Serves 4

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Ingredients:

Noodle Base:

• 450g firm tofu

• 1 teaspoon fresh ginger, very finely minced

• 2 spring onions, white parts only, thinly sliced

• 1 medium zucchini, peeled and very finely diced

• 2 tablespoons coconut aminos (replaces dark soy sauce to maintain pale colour)

• 400ml low-sodium vegetable stock

• 1 teaspoon caster sugar

• 200g corn kernels, tinned, drained and rinsed

• 400g udon noodles, cooked according to packet
  instructions

• 1 tablespoon olive oil

Tofu Cream Sauce:

• 300g silken tofu

• 1 tablespoon tahini

• 50ml low-sodium vegetable stock

• Salt to taste

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Method

1. Cook udon noodles according to packet instructions. Drain well and set aside.

2. Heat olive oil in a large pan or wok over medium heat. Add the tofu and cook, breaking up into mince-like or scrambled egg lumps. Cook for 4-5 minutes or until cooked through.

3. Add the spring onions and ginger. Cook for 1 minute.

4. Add zucchini and corn kernels. Stir through.

5. Pour in the coconut aminos, 400ml stock, and caster sugar. Simmer for 3-4 minutes until slightly reduced

6. Meanwhile, blend tofu, tahini, and stock together until completely smooth and creamy. Season lightly with salt. The sauce should be a uniform pale cream colour.

7. Add the cooked udon noodles to the pan and toss gently to coat. Pour the tofu cream sauce over the noodles and fold through gently until evenly distributed.

8. Serve in a plain bowl. Allow to cool to warm temperature before serving.

Benefits:

High protein, combination of plant-based and animal protein