udon

I love tahini sauce thanks to this easy vegan noodle salad. The creamy lemon-y tahini sauce with roasted tofu and kale is so divine. This can be a great weekday dinner. I love the contrast of the crunchy greens and tofu with the creamy sauce. You should give it a try!

Udon Noodles with Creamy Tahini Sauce, Roasted Kale & Tofu

Ingredients (serves 2)

– 200 udon noodles
– 300 g firm tofu, cubed
– 1 bunch of kale, cut the leaves into bite size pieces
– 3 cloves of garlic, finely chopped
– 1 teaspoon chili flakes
– 4 tablespoon tahini
– 2 teaspoon soy sauce
– juice of 1 lemon
– salt, pepper
– coconut oil (you can use sunflower oil too)

Method

Preheat the oven to 180C (350F). Line a baking sheet with parchment paper. Press the block of tofu for about 20 minutes to remove most of the moisture, and then dice into very small cubes as well. Arrange the tofu cubes on the parchment paper, sprinkle with 2 teaspoons coconut oil, season with salt and pepper. Roast for about 20 minutes at 180C (350F) or until golden brown. Set aside.

Cook the udon in salted water according to package directions, then drain well and set aside.

Heat 2 teaspoon coconut oil in a pan and saute the garlic and chili flakes for a minute. Add the kale and cook for about 10 minutes until a bit crunchy.

In a small bowl whisk together tahini, soy sauce and lemon juice. Toss the kale and udon together in a large bowl with the roasted tofu and add the tahini sauce.

I love noodle soup. So when I read about Koya in Gwyneth Paltrow’s newsletter, the GOOP, I knew I had to go there. I was happy that my foodie friends, Sarka and Giulia were also keen on trying this place.

Once you step through the navy doorway curtain of this very plain-looking specialist, it’s noodles with everything. This is thick, white udon, made with wheat flour imported from Japan, then kneaded by foot (in a good, hygienic way) for extra chewiness.

Customers can vary how they have their noodles: according to temperature: hot udon with hot broth (dashi), cold with hot broth, or cold with cold dipping sauce; and topping from various meats to mushrooms with walnut miso. Staff seem happy to advise.

We got there by lunch time and the place was very busy packed with Japanese people. That was one good sign we went to the right place. Tap water was placed on the table immediately as we sat down, which is always nice. The menu is simple and there are always specials on the blackboard.

We ordered three small-plate starters/salads to share, then everyone had their own noodle soup. All of us ordered hot udon with hot broth. I asked for vegetarian broth and it wasn’t a problem.

The fresh noodles were amazing: slippery and chewy. Yum! I loved my toppings too: fried tofu with fresh spring onion.

They are open everyday from 12:00 – 15:00 and 17:30 – 22:30 (Sunday to 22:00). Koya focuses on the friendly characteristic of udon and proposes various recipes, delicious to both Japanese and non-Japanese alike.

My advice would be to go and sit down at the counter and watch the team in action and if you have opportunity speak to the chef.