Kimchi Noodle Bowl with Garlicky Tofu

I like my noodles full of flavour and you?

Honestly, this is such an easy dish to make! We should eat a variety of foods every day so if your go-tos are spinach and sweet potato, get ready for some Asian goodness. Kimchi is such a delicious ferment and can easily be added to savoury mealtimes - so here we go, that’s what we’ll do!

Servings: 2 

Total time: 30 min

For the Tofu & noodles

Ingredients

1 tbsp toasted sesame seed oil

2 cloves garlic, minced

ginger to your liking, minced

200g tofu, cubed

1 tbsp soy sauce

1/2 red chilli, finely sliced

two portions of rice noodles (I used whole rice ones)

For the sauce

Ingredients

1 tbsp miso paste

1 tbsp toasted sesame seed oil

1 tsp maple syrup or honey

1 tsp rice wine vinegar

2 tbsp soy sauce

to serve

1/2 cup kimchi

handful toasted cashews

fresh lime wedges

1 spring onion, thinly sliced

fresh coriander

Instructions

1. In a pan, heat 1 tablespoon of toasted sesame oil and fry the garlic and ginger until fragrant (30 seconds should do). Add in the tofu cubes and chilli slices, then pour the soy sauce over and let the tofu sizzle until all sides are fried and slightly crunchy.

2. Prepare the noodles as stated on the package (if the rice noodles are thin enough, you can simply soak them in hot water for 5-10 minutes or until softened).

3. For the sauce, add all miso, sesame oil, maple syrup, vinegar and soy sauce to a bowl and whisk until well combined. Set aside, you’ll soon need this mixture of umami!

4. In a large bowl, combine the noodles, fried tofu and kimchi. Pour the sauce over and give it a good stir. Serve in bowls along with toasted cashews, lime wedges, thinly sliced spring onion and fresh coriander leaves and watch your taste buds get all excited!!