This week’s meat free recipe: Black Pepper Stir-Fried Noodles

Black Pepper Stir-Fried Noodles

Serves 4

Ingredients:

Sauce:

• 1/2 tablespoon freshly ground black pepper
• 5–6 tablespoons soy sauce
• 3 tablespoons mirin
• 2 tablespoons honey or sugar
• 1 1-inch piece ginger
• 3 cloves garlic
• 2 tablespoons cornstarch dissolved in 6 tablespoons water

For the stir fried noodles:

• 2 tablespoons sesame oil
• 226g ounces udon noodles or rice noodles
• 2 cups spinach leaves
• 283g extra firm tofu
• sesame seeds for topping

Method:

1. Bring a large pot of water to boil. Add the noodles and cook for 1-2 minute to soften slightly.  Drain and rinse with cold water then set aside.
2. Place all the sauce ingredients in the food processor and blend. When it’s smooth stop the food processor.  Cut the tofu into slices and press with paper towels to remove excess moisture then cut into cubes.
3. Heat 1 tablespoon sesame oil in a large nonstick frying pan. When the oil is shiny, add the tofu. Stir fry very gently for 5-10 minutes until deep golden brown. Add a tiny bit of black pepper sauce, a tiny splash of water, and 1/2 tablespoon oil and shake the pan around. When the tofu is cooked transfer to a bowl and set aside.
4. Heat the remaining 1/2 tablespoon oil in the frying pan. When the oil is shiny, add the noodles and black pepper sauce. Add a small amount of water if the sauce becomes too thick. Stir fry until the noodles are softened completely, covered with sauce and turn to highest heat. Remove from heat and toss with the spinach and tofu.
5. Serve sprinkled with sesame seeds.