Italian Drunken Noodles


Here is the recipe for Udon pasta that I told you about in my previous recipe. I had served this pasta to accompany my Chinese ravioli. 

This is an extremely simple recipe, but really delicious.

Udon pasta looks a bit like large white spaghetti. They can be served in a miso soup or sautéed in a wok like here.

I buy them at an Asian grocery store that has all kinds of amazing products, from spices to jackfruit, to Chinese noodles and rice paper. 

I try not to go there too often because I love the peanut mash mochi every time and since I have no will, I eat the box every time.

Makes me think I have to go, I want to make sushi tonight and I'm out of rice vinegar. I will try to be strong and not give in to the temptation of mochi 😉

*Ingredients for 2-3 people:

°80 g Japanese-style tofu fillet or a block of firm tofu of your choice

°400g UDON noodles (2 x 200g packets)

°Extra virgin olive oil

°Cilantro, parsley or green onion to garnish

°1 C. at s. sesame seed

+For the sauce :

°45 g low-salt soy sauce

°1 C. at s. dark soy sauce

°1 C. at s. sesame oil

°2 tbsp. at s. rice vinegar

°1 C. at s. agave syrup

°1/2 tsp. c. garlic powder or 1 minced garlic clove

°1 C. at s. starch of your choice

°160g hot water

+optional: a pinch of chilli for a spicy dish


1.Cutting tofu into 1cm dice. Brown in an oiled wok over medium-high heat for a few minutes.

2.Prepare the sauce by mixing all ingredients (except the hot water) with the cornstarch to dilute it well. Add the pepper or not according to taste.

3. Pour over the tofu with the hot water, mix and bring to a light boil.

4. Insert the udon noodles and cook over medium heat until the noodles break down. To mix together.

Notes: if you use dry noodles (noodles for example), it is better to cook them beforehand in simmering water before putting them in the sauce.

Garnished noodles with parsley, cilantro or green onion rings and sprinkle with sesame seeds.

Enjoy !

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