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.
INGREDIENTS
  • 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
COOKING METHOD
  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.

Check Out Other Recipes