Ingredients for 4 portions
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250 g buckwheat noodles
1 cucumber
200 g tofu
sesame oil or another oil for frying
1 jar Original Kimchi
roasted peanuts
1 tsp sesame seeds
A handful of fresh coriander
2-3 tbsp chilli crisp from Pretty NamNam for topping
Ingredients for the sauce
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3 tbsp tahini
4 tbsp soy sauce or tamari
1 tbsp sesame oil
1 tbsp sweetener of your choice (e.g. agave syrup)
1 tbsp liquid of Original Kimchi
1 tbsp chilli crisp from Pretty NamNam
100 ml water
This is how we proceed
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- Cook the buckwheat spaghetti or soba noodles according to the packet instructions and then rinse with cold water.
- Cut the cucumber into thin strips and set aside.
- Heat a pan with a little oil. Crumble the tofu directly into the pan with your hands and fry until golden brown.
- For the sauce: Mix the tahini, soy sauce, sesame oil, a sweetener of your choice, chilli crisp and some liquid from the original kimchi in a bowl until you have a creamy consistency. Add a little water if necessary.
- Mix the noodles with the sauce in a large bowl. Serve with the cucumber strips and fried tofu. Top with original kimchi, roasted peanuts, sesame seeds, fresh coriander and, if you like it spicier, a little chilli crisp.
With this recipe you collect over 9 plant points – for plant-based foods that provide diversity for the microbes of your gut microbiome. Ideal for a gut-friendly and balanced diet.
