Creamy Tom Yum Udon Noodles
Creamy Tom Yum Udon Noodles made with spicy tangy savory tom yum flavors and creamy coconut milk, topped with fresh herbs and optional crispy tofu!
Servings: 2
Ingredients
- 14 oz Fresh Cooked Stir Fry Noodles available at many grocery stores in fridge section
- 2 tbsp Avocado Oil any choice of oil
- ½ small Sweet Yellow Onion, Sliced
- 8 oz Choice of mushrooms, sliced I like either baby bella or shiitake mushroom
- 1 tbsp Grated Ginger
- 1 tbsp Minced Garlic
- 1 tbsp Thai Chili, red or green less for less spiciness
- 3 tbsp Vegetarian Tom Yum Paste any choice of tom yum paste
- 13.5 oz Light Coconut Milk
- ¼ tsp Salt
- 1 tbsp Dark Soy Sauce
- 1 tbsp Raw Cane Sugar (additional 1 tsp) 1 tbsp + 1 tsp
- ¼ cup Chopped Thai Basil optional
- ¼ cup Chopped Cilantro
Crispy Baked Tofu Cubes (Optional), you can half the amount, I like to double the tofu for extra protein!
- 12 oz Pressed Cubed Extra Firm Tofu I like to use soy free big mountain tofu
- 1 tsp Gochugaru Powder (chili powder) available at any asian stores/amazon
- ½ tsp Salt
- ½ tsp Garlic Powder
- ¼ tsp Black Pepper Powder
- 2 tbsp Corn Starch
- Avocado Spray Oil
Garnishing
- ½ cup Chopped Cilantro
- 2-4 Lime Wedges
- 2 tbsp Choice of Chili Oil
Instructions
Crispy Baked Tofu Cubes (Optional garnishing)
- Press and pat dry tofu. Cut it in small cubes. Coat all cubes with mix of corn starch, salt, pepper, garlic powder and Gochugaru Powder (chili powder).
- Once all the tiny cubes are well coated, lay it down on greased baking tray in a single layer. Spray more oil on top. Bake it on 425℉ for 20 minutes. Once done keep it aside.
Make the Creamy Tom Yum Udon Noodles
- While tofu is baking, let's make the udon. Heat up 2 tbsp of avocado oil in a pot. Saute ginger, garlic, and thai green chili on low/medium heart for few seconds or until raw smell of garlic is gone.
- Add in sliced onions and mushrooms with ¼ tsp of salt. Mix well, cover and cook for 2-3 minutes or until onions are translucent while still holding crunch and mushrooms are softer, while stirring couple of times during this step.
- Add in 3 tbsp of tom yum paste with just a little coconut milk. Mix it all and cook for 1-2 minutes. Then add in remaining of the coconut milk, sugar and soy sauce. Mix well and bring it to simmer.
- Once simmering, add in ready to use cooked udon noodles right from the packet (these type of udon noodles in less than 2 minutes). Cover it and cook for 1-2 minutes.
- Uncover it and wiggle noodles to separate them without breaking. Once all noodles are nicely separated, cover and cook it again for 1-2 minutes.
- Uncover and add in chopped thai basil and cilantro. Mix well. It should still be saucy.
- Once ready, serve it in 2 serving bowl. Top it with crispy baked tofu, chopped cilantro, choice of chili oil and lime wedge. Slurp your way to happy and full belly!!