Gochujang tofu & vegetable noodles

Name: Gochujang tofu & vegetable noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 25 g Cooks' Ingredients Shiitake Mushrooms; 2 medium carrots; ½ Savoy cabbage; 1 bunch salad onions; 2 tbsp sunflower or vegetable oil; 105 g jar Cooks’ Ingredients Gochujang Chilli Paste; 100 g jar Cooks’ Ingredients White Miso Paste; 300 g pack PlantLiving: Organic Firm Tofu, drained and sliced; 250 g pack fine egg noodles; Light soy sauce, to serve; Sesame seeds, to serve

Instant noodles can be a bit of a weekday emergency meal, and a great way to put seasonal cabbage to use. This one has an unctuous way about it with the combination of miso and shiitake mushrooms – no need for stock!

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Vegetarian

Serves4
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins
PlusPlus soaking

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½ x 25g Cooks' Ingredients Shiitake Mushrooms
2 medium carrots
½ Savoy cabbage
1 bunch salad onions
2 tbsp sunflower or vegetable oil
105g jar Cooks’ Ingredients Gochujang Chilli Paste
100g jar Cooks’ Ingredients White Miso Paste
300g pack PlantLiving: Organic Firm Tofu, drained and sliced
250g pack fine egg noodles
Light soy sauce, to serve
Sesame seeds, to serve

Place the mushrooms in a jug, top up with 1L freshly boiled water, then leave to soak for 15 minutes.
Meanwhile, thinly shred the carrots and cabbage and separate the greens and whites of the salad onions. Shred lengthways.
Heat the oil in a large wok or saucepan over a medium-high heat. Soften the salad onion whites, carrots and cabbage in the oil for 6-7 minutes, then tip in the mushroom broth (avoiding any grit at the bottom of the jug), gochujang and miso paste. Mix and simmer for 5 minutes, then add the tofu for the final 1-2 minutes to heat through.
Meanwhile, cook the noodle nests according to pack instructions, then drain and divide between 4 bowls. Top the noodles with equal portions of vegetables, tofu and broth, then the remaining green salad onions. Add a splash of soy and a sprinkle of sesame seeds to serve.