20-Minute Spicy Sheesy Udon
Need a dinner in 20 minutes? We've got you covered. These cheesy spicy udon are packed full of flavour, with the creamiest, silkiest texture. We've used Sheese cheddar flavour to give you all the cheesy goodness, while the noodles soak up that rich, velvety broth. It’s comfort food in a flash.
Serves
Ingredients
For the Broth
<item-todo-done>3 banana shallots<item-todo-done><item-todo-done>4 cloves of garlic<item-todo-done><item-todo-done>2 tbsp vegetable oil<item-todo-done><item-todo-done>2 tsp chilli flakes<item-todo-done><item-todo-done>1 400g tin of coconut milk<item-todo-done><item-todo-done>250ml vegetable stock<item-todo-done><item-todo-done>2 tbsp white miso paste<item-todo-done><item-todo-done>30g nutritional yeast<item-todo-done><item-todo-done>100g - Sheese Cheddar Flavour Grated<item-todo-done><item-todo-done>1 tbsp soy sauce<item-todo-done><item-todo-done>2 tbsp mirin<item-todo-done><item-todo-done>2 tsp rice wine vinegar<item-todo-done><item-todo-done>400g udon noodles<item-todo-done><item-todo-done>250g block of smoked tofu<item-todo-done><item-todo-done>2 tsp soy sauce<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done><item-todo-done>250g pak choi<item-todo-done>
Toppings
<item-todo-done> chilli oil<item-todo-done><item-todo-done> sesame seeds<item-todo-done>
Before you start
Oven tray | Preheat oven to 200ºC | Wok or large pot
Prepare ingredients
- Finely dice the shallots
- Peel and mince the garlic
Cook protein (optional)
- Crumble the tofu onto a tray, drizzle over 1 tbsp vegetable oil, 2 tsp soy sauce and season with salt and pepper
- Bake in the oven for 15 minutes until golden and crispy
- Keep warm
Make broth base
- Heat 1 tbsp vegetable oil in a large pot or wok over medium heat
- Add the shallots, garlic and chilli flakes and cook for 3-4 until turning slightly golden but not burning
- Add the miso, coconut milk, vegetable broth until well combined
- Let it cook for 5 minutes for the flavours to develop
- Add in the nutritional yeast and Sheese and cook for a further minute or two, stirring until well combined
- Stir in 1 tbsp soy sauce, 2 tbsp mirin and 2 tsp rice wine vinegar
Add the Udon & Bok Choy
- Prepare the udon noodles according to packet instructions then add into the sauce and stir to coat
Serve
- Ladle the broth with udon noodles
- Top each bowl with charred pak choi, tofu, a drizzle of chilli oil and a sprinkle of sesame seeds