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Sesame Chili Udon Noodles

Course Main Course
Cuisine Chinese
Keyword Asian noodles, beverage
Total Time 45 minutes
Servings 4
Author Cherry on My Sundae

Ingredients

Pickled cucumbers

  • 2 Persian cucumbers thinly sliced
  • ¼ cup rice vinegar
  • ¼ cup boiling water
  • 1 teaspoon granulated sugar
  • ¼ teaspoon salt

Crumbled tofu

  • 4 tablespoons oil divided
  • 14 ounces extra firm tofu drained
  • ½ teaspoon salt
  • 8 ounces shiitake mushrooms chopped
  • 1 tablespoon minced garlic
  • 2 teaspoons minced ginger
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon soy sauce
  • 2 teaspoons hoisin
  • 1 teaspoon granulated sugar
  • ½ teaspoon five spice powder
  • salt and pepper

Sesame chili noodles

  • ½ cup boiling water
  • ½ cup S&B chili oil with crunchy garlic
  • ¼ cup sesame paste
  • 6 tablespoons soy sauce
  • 4 teaspoons granulated sugar
  • 1 teaspoon ground Sichuan peppercorns
  • 1 lb udon noodles
  • ¼ cup chopped toasted peanuts
  • ¼ cup chopped cilantro

Instructions

  • Make the pickled cucumbers. Combine rice vinegar, boiling water, sugar, and salt in a medium bowl, stirring until sugar and salt dissolves. Add sliced cucumbers and let sit at room temperature for 30 minutes or in the fridge overnight.
  • Prepare crumbled tofu topping. Wrap the drained tofu with paper towels and place a weight on top. Let sit for 10 minutes, draining the excess water. Remove paper towels and crumble tofu into small chunks.
  • Heat 2 tablespoons oil in a large nonstick saute pan over medium heat. Add crumbled tofu and let sit undisturbed for 5 minutes. Season with salt and stir to combine. Continue to cook until golden brown. Remove tofu from pan and set aside.
  • In the same pan, heat another 2 tablespoons oil. Add chopped mushrooms and saute until browned, about 5 minutes. Add garlic and ginger and cook for 1 more minute. Add back tofu along with Shaoxing wine, soy sauce, hoisin, sugar, and five spice powder. Mix to combine and simmer for 2 minutes. Season with salt and pepper and keep warm.
  • Make sauce for noodles. Whisk together boiling water with chili oil, sesame paste, soy sauce, sugar, and Sichuan peppercorns until well combined.
  • Cook udon noodles according to directions on package. Drain and immediately add as much as sauce as you like, stirring to combine.
  • Portion noodles into bowls and top with crumbled tofu. Garnish with pickled cucumber, chopped peanuts, and cilantro. Serve immediately.