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    Ching-He Huang's smoked tofu noodles

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    Ching-He Huang's smoked tofu noodles

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2 or 4 small appetiser bowls


    200g udon noodles
    1 tsp toasted sesame oil
    1 tbsp rapeseed oil
    3 cloves garlic, finely chopped
    4cm piece ginger, finely grated
    1 tsp Sichuan peppercorns
    ½ large leek or 2 baby leeks, diced
    200g Taifun smoked tofu, drained, rinsed in cold water and cut into 5mm cubes
    1 tbsp Cooks’ Ingredients Shaoxing rice wine
    1 tsp dark soy sauce
    1 tsp wok oil
    2 tbsp Cooks’ Ingredients Hoisin Sauce
    2 tbsp vegetable stock
    1 tsp miso paste

    To serve
    1 tsp Cooks’ Ingredients Tamari Soya Sauce
    1 tsp toasted sesame oil
    1 tsp chilli sauce
    Drizzle of Lee Kum Kee Chiu Chow Chilli Oil
    1 tsp wok oil
    2 radishes, cut into matchsticks
    ½ cucumber, deseeded and cut into matchsticks
    1 salad onion, trimmed and finely chopped
    Coriander leaves  


    1 Cook the noodles according to pack instructions, then drain, refresh under cold water and drain again. Place in a bowl, mix in the sesame oil then set aside.

    2 Heat a wok over a high heat until smoking, then add the rapeseed oil. Once hot, add the garlic, ginger, Sichuan peppercorns and toss in the heat for a few seconds. Add the leeks and smoked tofu and fry together for a minute.

    3 Add the rice wine, dark soy sauce, wok oil, hoisin sauce and stir fry together for another minute. Next, add the miso paste and stock and cook for 2 minutes, stirring, until the tofu is slightly crisp.

    4 Take two serving bowls and pour half the tamari, sesame oil, chilli sauce, a dash of chilli oil and wok oil into each. Place the cooked soba on top.

    5 Divide the tofu between the bowls and garnish with the cucumber and radish matchsticks, salad onion and coriander leaves. Serve immediately. Toss and mix all of the ingredients together well before eating. 

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