Ginger Chilli Udon

  • 10 mins

  • Feeds 1

  • 3 Blocks

This is another rapid banger that you can get from Block to Bowl in under 10 minutes. It's also a great canvas to use up any bits of veg and leftover proteins you've got lying around.
  • 3 Sizzling Tempeh Blocks
  • 1 Pack Thick “Straight to wok” Noodles
  • 1 Head of Pak Choi
  • 1 Red Chilli
  • 2 Spring Onions
  • Pinch of Sushi Ginger
  1. Deseed the chilli and finely slice, along with the spring onions.
  2. Cut the base off the pack choi and separate the leaves.
  3. Bring a pan of water to the boil and add the noodles and pak choi. Cook for a couple of minutes until warmed through. Drain and set aside.
  4. Heat up the Tempeh Blocks until piping hot.
  5. Combine everything in a bowl and top with the pickled ginger.