Udon noodles with fried tofu and orange nam jim from Ottolenghi Flavour / Flavor (page 202) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • spring onions
  • sesame seeds
  • soy sauce
  • coriander leaves
  • fish sauce
  • maple syrup
  • basmati rice
  • sunflower oil
  • red chillies
  • blood oranges
  • tamarind paste
  • Thai basil
  • firm tofu
  • Aleppo chilli flakes
  • coriander sprigs
  • ready-to-eat udon noodles
  • banana shallots

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute oranges for blood oranges, gochugaru chilli flakes for Aleppo chilli flakes, and light soy sauce for fish sauce.

  • KarinaFrancis on May 15, 2021

    This was good but not as good as the raves on Insta would suggest. I had similar issues to ksg518, lots of washing up and the noodles got a bit gloopy. The flavours were good but really needed the herb topping. The Silver Fox said “it’s not as good as the sauce we get from the Asian shop”, so not a repeat

  • ksg518 on April 19, 2021

    This was a disaster. First the recipe requires a huge number of pans and bowls. Second I assume the small amount of rice you toast and then grind up is meant to provide some starch to the sauce. But when I added the noodles to the sauce everything became one giant sticky pile. The tofu was good and the sauce (minus the rice part) was very tasty but this was too much work and too many dishes to repeat.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.