• 3Garlic cloves
• 200gPak choi
• 20gHoisin sauce
• 1tbspRice vinegar
• 15gFresh ginger
• 2Wholewheat noodle nests
• 20mlToasted sesame oil
• 1Spring onion
• 280gForm tofu
• 2tbspSoy sauce
• 30gTahini
• 0.5tspCayenne pepper
• 30gWhite miso paste
• 1tspSugar

Instructions

1. 1

   Combine sesame oil and cayenne pepper and set aside, this is your chilli oil

2. 2

   Finley chop or grate the ginger & garlic

3. 3

   Heat oil in non stick pan and crumble in the tofu. Once golden add the ginger & garlic and cook for 2-3 minutes.

4. 4

   Whilst tofu is cooking add 800ml boiling water to a big pan, add miso paste, rice vinegar, 1 tbsp soy sauce and 1 tsp sugar. Heat for 4 minutes over medium heat

5. 5

   Cut the pak choi in half. Slice the spring onions

6. 6

   Add the noodles to the pot and cook for 4 minutes then add the pak choi for another 3 minutes.

7. 7

   Back to the tofu, add 1 tbsp soy sauce and the hoisin sauce and heat for 2 minutes

8. 8

   when noodles are cooked remove the pak choi for serving and add the tahini and mix up.

9. 9

   Serve noodles in deep bowls with the ramen over the top, topped with tofu, pak choi and spring onions. Drizzle over the chilli oil to taste.