Korean · Lunch
Spicy Mixed Noodles (High-Protein)
Chewy wheat noodles tossed in a gochujang-based dressing with rice vinegar, sesame oil and gochugaru, built into a high-protein bowl with pan-fried tofu, a soft-boiled egg and edamame. Finished with cucumber, scallion and toasted sesame seeds for a cold-tossed Korean noodle plate with real crunch and heat.
$5
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
612Calories
51.3gProtein
22.8gFat
68.4gCarbs
13.6gSugar
7.9gFiber
1580mgSodium
227mgChol
4.1gSat Fat
780mgPotassium
210mgCalcium
6.8mgIron
0.5mcgVitamin B12
8.5mgVitamin C
vegetarian
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Press the tofu between paper towels for 10 minutes. Cut into 1/2-inch cubes. Boil the egg for 7 minutes in water, cool under running water and peel.
2
Whisk
Combine gochujang, rice vinegar, sesame oil, gochugaru, sugar, minced garlic and soy sauce in a small bowl into a smooth dressing.
3
Fry
Pan-fry the tofu cubes in a lightly oiled nonstick skillet over medium-high heat for 5–6 minutes, turning occasionally, until golden and crisp on most sides.
4
Boil
Cook the wheat noodles in boiling water over high heat for 4–5 minutes until tender but chewy, then drain and rinse under cold water.
5
Toss
Add the cold noodles to the dressing and toss with tongs until evenly coated. Top with tofu, edamame, thinly sliced scallion, julienned cucumber, halved egg and toasted sesame seeds.
6
Plate
Transfer to a bowl and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g firm tofu
- 5.2 oz150g dry wheat noodles
- 22 large eggs
- 1/2 cup70g edamame, cooked
- 4 tbsp4 tbsp gochujang
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sesame oil, plus extra for frying
- 2 tsp2 tsp gochugaru
- 2 tsp2 tsp sugar-white
- 2 clove2 clove garlic
- 22 scallion
- 11 cucumber
- 2 tsp2 tsp sesame seeds
- 1 tsp1 tsp soy-sauce
