Carrot & Tofu Udon Noodles

For 2-3 people

Preparation time: 20 minutes

Cooking time: 30 minutes

Ingredients:

• 2 carrots
• 4 spring onions
• 200 g of Asian tofu
• Sesame oil
• 5 ml of water
• 1 tbsp tomato puree
• 3 tbsp soy sauce
• 2 tbsp chili sauce
• 1 tbsp oyster sauce
• 200 g udon noodles
• freshly ground pepper

Preparation:

1. Peel then cut the carrots into slices as thin as possible, using a mandolin or a knife. Slice the spring onion, keeping the stems. Cut the tofu into small cubes.
2. Heat a wok over low heat with sesame oil, then brown the carrots and onion for about 15 minutes, stirring regularly.
3. After this cooking time, mix the water with tomato puree and deglaze the carrots and onion with the paste.
4. Add the tofu and simmer for an additional 5 minutes.
5. Prepare the marinade: mix the soy sauce, chili sauce and oyster sauce.
6. Cook the udon noodles if they are not already cooked.
7. Add them to the wok with the marinade.
8. Mix everything before serving in deep plates with the leftover sliced spring onion stalks and plenty of freshly ground pepper.