Peanut gochujang noodles

You’ll want to slurp these flavourful and spicy noodles all week long. Plus some grilled miso tofu for protein and shredded zucchini for greens.

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Step 1

Bring a saucepan of water to a boil. Add the dry udon noodles and cook for 8 minutes, stirring occasionally, or until tender. Drain.

Step 2

Meanwhile, mix all the ingredients for the peanut gochujang sauce until smooth. Set aside.

Step 3

Mix all the ingredients for the tahini miso tofu marinade and coat the tofu slices. Heat a electric grill and grill the tofu slices for 2 minutes, or until golden grill marks appear. Transfer to a plate.

Step 4

To serve, mix the udon noodles and peanut gochujang sauce. Top with the tofu, shredded zucchini, sesame seeds and spring onion.