One Pan Noodles | What I ate for Lunch Recipes

Name: One Pan Noodles | What I ate for Lunch Recipes
Total time: 25 min
Ingredients: ½ cups Daikon; ½ cups Tenderstem broccoli; 2 Tofu; 1 Bundle dried udon; 2 tbsp Tahini; 2 tbsp Chili oil; 1 ½ tbsp Soy sauce; 1 tsp Rice wine vinegar; 2 tsp Sugar; ¼ cups Shimeji mushroom; ¼ cups Chickpea; 1 tbsp Peanut, roasted; 1 tbsp Sesame seed; Chili pepper

By Yeung Man Cooking · 25 min

Ingredients

Daikon½ cups
Tenderstem broccoli½ cups
Tofu2
Bundle dried udon1
Tahini2 tbsp
Chili oil2 tbsp
Soy sauce1 ½ tbsp
Rice wine vinegar1 tsp
Sugar2 tsp
Shimeji mushroom¼ cups
Chickpea¼ cups
Peanut · roasted1 tbsp
Sesame seed1 tbsp
Chili pepper

Instructions

Bring a pot of water to the boil for the noodles.
Peel and thinly slice the daikon so it cooks faster. Chop the broccolini and tofu puffs.
When the water boils, add the udon and daikon, stirring the noodles now and then. Cook for 6 minutes, which is a couple of minutes less than the package says.
In a large bowl, whisk together the tahini, chili oil, soy sauce, rice vinegar and cane sugar.
After 6 minutes, add the broccolini, tofu puffs, shimeji mushrooms and chickpeas to the water.
Cover and cook for 4 more minutes, watching closely so it does not boil over.
Drain the water and add everything to the sauce. Mix well and plate.
Top with crushed roasted peanuts, white sesame seeds and chili threads.

Summarized from Yeung Man Cooking's video. Watch it for the details.

Watch the recipe video

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