Charcoal noodles are so cool, because they are trendy and everybody talks about the benefits of charcoal these days.
Only kidding, but they are interesting.
Cooking Asian surely isn't my forte, unless I follow a recipe by the book, but I always feel tempted to try things out in the kitchen.
This is surely a recipe to improve, but also very good as is. What i love about it is its minerality, you can feel it on your teeth.
Charcoal Noodles with Tofu and Spinach Yay or Nay?
Make in 15 minutes
- Super finely chop the spinach.
- Pre-heat your oven to 180º C. Line a baking tray with foil. Lightly oil it with Sesame Oil.
- Cut the Tofu in 1 cm cubes, place on the baking tray with enough space between the cubes. Drizzle a tiny bit of sesame oil over the Tofu.
- Bake the Tofu for 10 minutes or until golden on all sides.
- Boil the Charcoal Noodles according to packet instructions.
- In a pan over medium heat, cook down the chopped spinach until it releases its moisture, add salt, add a little water - it should look "pureed".
In a bowl, spoon the spinach, add the Noodles, sprinkle with Tofu.
The wet spinach should moisten and season the noodles when you mix them all up together.
- 2 Portions of Charcoal Noodles - they usually come portioned
- 3 Cups of fresh Spinach, washed
- 1 Block of firm Tofu
- Sesame Oil