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400g Hakubaku udon noodles
200g Silken tofu (crumbled)
1 Red onion (chopped)
1 clove Fresh garlic (minced)
1tbsp Fresh parsley (finely chopped)
1tbsp Plain flour
2tbsp Olive oil
350ml Soy milk
Sea salt (to taste)
Black pepper (freshly ground) to taste
Cayenne pepper (to taste(
1 cup Green peas
1 cup Baby spinach leaves (shredded)
Recipe By: Hakubaku
Serves 4 adultsIntroduction
Udon with a thick creamy sauce will leave you too full for dessert
STEP ONE:UDON NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Drain well, then set aside (keeping warm)
STEP TWO:CREAMY SAUCE
Heat oil in a pan.
Add onion and sautee until golden.
Add garlic, then cover and cook for 1 minute.
Stir in flour and cook for a few seconds.
Add the soy milk stirring briskly to combine and until slightly thickened.
Stir in all remaining ingredients.
When thoroughly heated remove from heat.
Place udon noodles in deep individual serving bowls.
Ladle the creamy tofu sauce over the top.