Ingredients
1 pack Teriyaki Tofoo, cubed
- 200g medium egg noodles
- 100g green beans, stalks removed
- 1 small onion, finely chopped
- 1 red finger chilli, chopped
- 2 spring onions, cut thinly & diagonally
- 2 tbsp sesame oil
- 1 tsp black sesame seeds
For the Korean BBQ sauce
- 200ml soy sauce with mirin
- 2 tbsp maple syrup
- 1 tbsp rice wine vinegar
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp chilli flakes
Get started
- Add all the Korean BBQ sauce ingredients to a small saucepan, simmer on a low hear for 20 mins or until it has thickened. To make the garlic & ginger pastes, grate with a micro grater or smash to a paste with a pestle & mortar.
- When the Korean BBQ sauce is almost done, bring a large pan of salted water to the boil and heat the sesame oil in a wok or frying pan with a dash of vegetable oil. Add the onions to the wok and stir fry until soft and beginning to brown.
- Now add the egg noodles to the boiling water. Continue to fry the onions until slightly crisp, add in the green beans and fry for 4 mins. Now add your Teriyaki Tofoo and stir fry for 6 mins.
- Using some kitchen tongs lift the noodles from the water, allow to drain slightly and add them to the wok. Stir fry, tossing everything together and add in the Korean BBQ sauce, saving a little for garnish.
- Divide the dish between two bowls add a drizzle the remaining BBQ sauce to each bowl and garnish with red chilli, spring onion and a good sprinkle of black sesame seeds.
