Preparation time: 10 minutes
Cooking time: 10 minutes
1 small leek, sliced thinly
1 thumb sized piece of ginger, finely chopped
3 cloves garlic, finely chopped
4 radishes, thinly sliced
1 red chilli, thinly sliced
1 green chilli, thinly sliced
200g tofu, 2cm cubed
1 tbsp sesame seeds
80g udon noodles or wheat noodles
2 tbsp sesame oil
2 tbsp tamari (sub for soy sauce)
1 tsp mirin
1 tsp brown sugar
Add 1 tbsp sesame oil to a wok, place on a high heat.
Once hot add the chilli and ginger and fry for a few minutes before adding the garlic and tofu.
In a small bowl, stir together the soy sauce, mirin, sugar, squeeze of ½ lime and remaining sesame oil then add to the wok.
Add the udon noodles to a pot of boiling water and simmer for five minutes.
Toss the wok allowing each side of the tofu to cook then add in the thinly sliced radish and leeks, ½ the sesame seeds then add in the cooked noodles with a splash of the water from the pot, and fry together on a high heat for the final 2-3 minutes.
Garnish with ¼ lime, a sprinkle of sesame seeds. We recommend serving with chilli crisp oil (optional).