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Spicy Korean Noodles & Tofu Meatballs
Udon noodles are dressed in spicy sauce and served with savory tofu meatballs to make this flavor-packed Korean inspired meal.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 3 -4 servings
Calories: 574 kcal
Course:
Main Course
Cuisine:
Asian , American
Ingredients
For the tofu meatballs:
- Oil or cooking spray
- 7 ounces extra firm tofu half of a 14 ounce package, drained
- 1 ¼ cups panko breadcrumbs
- ½ cup chopped walnuts
- ½ cup diced onion about 1 small onion
- 2 garlic cloves minced
- 1 ½ teaspoons freshly grated ginger
- 2 tablespoons unflavored soy or almond milk
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- ½ teaspoon liquid smoke
- 1 tablespoon ground flaxseed
- 1 teaspoon black pepper
For the noodles:
- 6 ounces dried udon noodles
- ¼ to ⅓ cup gochujang*
- 1 ½ tablespoons maple syrup or agave syrup
- 1 teaspoon toasted sesame oil
- 1 garlic clove minced
For serving:
- 3 scallions chopped
- toasted sesame seeds
Instructions
- Preheat the oven to 375°F and lightly oil or spray a baking sheet.
- Start by making the tofu meatballs. Place the tofu, panko breadcrumbs, walnuts, onion, garlic, ginger, milk, soy sauce, vinegar, liquid smoke, flaxseed, and black pepper into the bowl of a food processor fitted with an S-blade. Pulse until the ingredients are finely chopped and well-mixed, being careful not to overdo it.
- Roll the mixture into 1 to 1 ½ inch balls (you should get about 20) and arrange them on the prepared baking sheet. Lightly spray or brush the balls with a thin coat of oil.
- Place the baking sheet into the oven and bake for 30 minutes, until lightly browned, turning the meatballs about halfway through baking.
- While the meatballs bake, bring a large pot of water to a boil and cook the noodles according to package directions until al dente. When the noodles are done cooking, drain them into a colander, reserving ½ cup of the cooking water.
- Pour the reserved water into a medium bowl and whisk in the gochujang, maple syrup or agave, sesame oil, and garlic.
- When the meatballs are done cooking, add them to the pot with the noodles, then pour the sauce over everything. Mix well until the noodles and meatballs are coated in the sauce.
- Divide the noodles and meatballs onto plates and sprinkle with scallions and sesame seeds. Serve.
Cup of Yum
Notes
- * If you're not sure how much gochujang to use, start with less, then taste-test the sauce and add a tablespoon at a time. The dish will be on the spicy side even with lesser amounts. If you want a much milder version, you can cut the gochujang with some ketchup.
- Adapted from The New York Times Cooking.
Nutrition Information
Calories
574kcal
(29%)
Carbohydrates
81g
(27%)
Protein
23g
(46%)
Fat
20g
(31%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
12g
Monounsaturated Fat
3g
Sodium
1592mg
(66%)
Potassium
477mg
(14%)
Fiber
8g
(32%)
Sugar
19g
(38%)
Vitamin A
213IU
(4%)
Vitamin C
10mg
(11%)
Calcium
136mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 3-4 servings
Amount Per Serving
Calories 574
% Daily Value*
| Calories | 574kcal | 29% |
| Carbohydrates | 81g | 27% |
| Protein | 23g | 46% |
| Fat | 20g | 31% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 1592mg | 66% |
| Potassium | 477mg | 10% |
| Fiber | 8g | 32% |
| Sugar | 19g | 38% |
| Vitamin A | 213IU | 4% |
| Vitamin C | 10mg | 11% |
| Calcium | 136mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.