Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
3819 / 966
Fats (g)
41.3
of which saturated (g)
5.1
Carbohydrates (g)
103
of which sugars (g)
14.1
Fibers (g)
12
Proteins (g)
50.4
Salt (g)
18.6
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Peel and crush the garlic. Peel and grate the ginger. Finely slice the springcabbage. Trim and finely slice the springonion. Slice the cucumber and refigerate it until step 6.
2 Make sauce
Heat a large non-stick pan over a medium-low heat with a drizzle of vegetableoil. Once hot, add the ginger, garlic and 5spice and fry for 1 min. Add the rice vinegar, sambaloelek(spicy!), hoisin sauce, soysauce, brownsugar, peanutbutter, tahini paste and water. Simmer for 1-2 min. Remove from the heat and set aside.
3 Boil noodles and cabbage
Bring a pot of saltedwater to the boil. Once boiling, add the noodles and cook for 3 min. After 3 min, add the shredded cabbage and cook for 1 min further. Once both are tender, drain and run under cold water to keep the noodles from sticking together. Set aside.
4 Prep tofu
Pat the tofu dry. Place the tofu, blacksalt and Gochujang paste (spicy!) in a bowl. Mash with a fork until the tofu resembles large crumbs. Alternatively, do this in a food processor.
5 Fry tofu
Heat a second large non-stick pan over a medium heat with a generous drizzle of oil. Once hot, fry the tofu for 4-6 min until crispy. Add the peanuts and season with pepper.
6 Assemble
Add the drained noodles and cabbage to the Dan Dan sauce. Reheat over a medium heat for 1 min and toss well. Divide the hot noodles among shallow bowls, top with the tofu and peanuts, and garnish with the sliced springonion and cucumber.