Recipes - Japanese

Ramen Noodles with Spiced Tofu and Chilli Lemon Sauce
Ramen Noodles with Spiced Tofu and Chilli Lemon Sauce


A Quick and Easy Spiced Tofu Recipe with Ramen Noodles drizzled with Chilli Lemon Sauce. This Japanese Recipe makes an extra special weeknight dinner.
Cooking Time:
Serves:3 to 4
Total time:
Course: Main
Cook Method: Pan-Fry
Cuisine: Japanese









Ingredients:

450g Hakubaku Ramen Noodles
300g silken tofu (cut into 2cm cubes)
1 large onion (roughly chopped)
1 small yellow capsicum (finely sliced)
300g sugar snap or snow peas (trimmed)
125ml sweet chilli sauce
2 tsp lemon rind (finely grated)
60ml lemon juice
2 tsp five-spice powder
3 cloves garlic (finely sliced)
50g plain flour
1 tbsp olive oil
2 stalks spring onion (finely sliced, diagonally)




Steps:
  1. In a small saucepan combine the sweet chilli sauce, lemon rind and juice. Bring to the boil and then remove from heat. Set aside.
  2. Cook noodles according to packet instructions. Drain, then refresh under cold running water. Drain well, set aside.
  3. In a bowl, combine five-spice powder with the flour. Add the tofu cubes and toss to coat. Heat half the oil in a wok. Add the coated tofu (in small batches) and cook until browned on all sides. Set aside.
  4. Heat the remaining oil in the wok. Add chopped onion, garlic and capsicum and stir-fry until onion softens. Add peas and half the chilli lemon sauce and stir-fry until peas are tender-crisp. Add noodles and gently toss to combine. Remove from heat.
  5. Divide stir-fry between 4 deep serving bowls. Top with spiced tofu and a sprinkling of spring onion. Drizzle with the remaining chilli lemon sauce. Serve immediately.

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Ramen Noodles with Spiced Tofu and Chilli Lemon Sauce

Ramen Noodles with Spiced Tofu and Chilli Lemon Sauce

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A Quick and Easy Spiced Tofu Recipe with Ramen Noodles drizzled with Chilli Lemon Sauce. This Japanese Recipe makes an extra special weeknight dinner.

Cooking Time:
Serves: 3 to 4
Total time:
Course: Main
Cook Method: Pan-Fry
Cuisine: Japanese
Ingredients

450g Hakubaku Ramen Noodles
300g silken tofu (cut into 2cm cubes)
1 large onion (roughly chopped)
1 small yellow capsicum (finely sliced)
300g sugar snap or snow peas (trimmed)
125ml sweet chilli sauce
2 tsp lemon rind (finely grated)
60ml lemon juice
2 tsp five-spice powder
3 cloves garlic (finely sliced)
50g plain flour
1 tbsp olive oil
2 stalks spring onion (finely sliced, diagonally)

Instructions
  1. In a small saucepan combine the sweet chilli sauce, lemon rind and juice. Bring to the boil and then remove from heat. Set aside.
  2. Cook noodles according to packet instructions. Drain, then refresh under cold running water. Drain well, set aside.
  3. In a bowl, combine five-spice powder with the flour. Add the tofu cubes and toss to coat. Heat half the oil in a wok. Add the coated tofu (in small batches) and cook until browned on all sides. Set aside.
  4. Heat the remaining oil in the wok. Add chopped onion, garlic and capsicum and stir-fry until onion softens. Add peas and half the chilli lemon sauce and stir-fry until peas are tender-crisp. Add noodles and gently toss to combine. Remove from heat.
  5. Divide stir-fry between 4 deep serving bowls. Top with spiced tofu and a sprinkling of spring onion. Drizzle with the remaining chilli lemon sauce. Serve immediately.

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