Quick, easy, nutritious, and vegan-friendly! And pretty darn delicious too.
2 Tbsp sesame oil
400g Udon noodles
2 Cups spinach leaves
1 Pc extra firm tofu, cut into 1cm cubes
200g Enoki mushrooms, trimmed
Sesame seeds, for garnishing (optional)
2 Tbsp Mekhala Black Pepper Sauce
Mekhala Himalayan Pink Salt (optional)
1. Cook noodles per packet instructions, then drain and rinse with cold water.
2. Heat 1 Tbsp sesame oil in a large wok or frypan on medium heat. Add tofu and stir fry until golden brown. Add 1 Tbsp Mekhala Black Pepper Sauce and a splash of water. Set aside.
3. Add remaining 1 Tbsp sesame oil, noodles, mushrooms and remaining Black Pepper Sauce to the same frypan/wok. Stir fry until cooked through and well-mixed. Season to taste with Mekhala Himalayan Pink Salt if desired. Stir spinach through.
4. Sprinkle sesame seeds over and serve.