10-Minute Creamy Tahini Noodles.
This is a fast, comforting noodle bowl built from cupboard and freezer staples. The tahini gives the broth a creamy, savoury finish, while the silken tofu adds softness and protein. A spoonful of crispy chilli oil at the end brings a little heat and richness.
Serves 2
Stock Pot: It tastes great with a chicken stock pot, but if you’re keeping things plant-based, opt for a veggie one.
Noodles: This works with any noodles that take around 5-10 minutes to cook (similar time to the edamame)
Tofu: Silken tofu is delicate, so drain and slice it carefully. It can be eaten raw so you need only warm it through, or you could also have it cold for a contrast of temperatures. Do not try this with regular tofu as its not the same!
Equipment.
saucepan
microwave
Ingredients.
200g noodles, e.g. these Soba noodles
1 Knorr stock pot
80g frozen edamame beans
1 tbsp tahini
300g silken tofu, drained
1 tbsp sesame oil
1 tbsp crispy chilli oil, I always use Lee Kum Kee
2 spring onions, optional
1 tbsp sesame seeds, optional
Method.
Add the noodles and frozen edamame to a medium saucepan. Pour over just enough boiling water to cover, then stir in the stock pot.
Bring to the boil and cook until the noodles are cooked (check packet).
While the noodles cook, carefully drain any liquid from the tofu and side it onto a plate. Slice into it and drizzle with sesame oil and chilli oil.
Microwave for 1 to 2 minutes until warmed through.
Stir the tahini into the cooked noodles until the broth turns creamy.
Divide between bowls and top with the warm silken tofu. Spoon over a little more crispy chilli oil, then finish with spring onions and sesame seeds, if using.
