Creamy Protein Noodles
Dive into a bowl of our luscious creamy protein noodles that pack a whopping 54 grams of goodness without a hint of dairy! With a velvety sauce made from cashews and a splash of nutritional yeast, these noodles are not only satisfying but also bursting with flavor. Perfect for a quick dinner that fuels your body and delights your taste buds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- garlic
🥩Meat & Seafood(2)
- standard chicken breast (454 g)ground beef
- silken tofu
🫙Pantry Staples(1)
- Fly-by-Jing noodles
🍯Sauces & Condiments(1)
- gochujangdobujang
👨🍳 Instructions
- 1
Cook the Fly-by-Jing noodles according to package instructions.
- 2
In a pan, cook the chicken breast and season with garlic and gochujang.
- 3
Blend the silken tofu until smooth and mix it with the cooked noodles and chicken.
💡 Pro Tips
- ✓Cook silken tofu at exactly 140-160°F when blending to create the creamiest sauce - higher temps cause proteins to seize and create grainy texture.technique140-160°F
- ✓Reserve 1/2 cup starchy pasta water before draining to thin the silken tofu sauce - the starches help emulsify and prevent separation.technique1/2 cup pasta water
- ✓Cook chicken breast to exactly 165°F internal temperature, then rest 3 minutes before slicing to retain maximum moisture for the creamy dish.timing165°F, 3 minutes rest
- ✓Bloom gochujang in oil for 30-60 seconds before adding chicken to unlock fat-soluble flavor compounds and reduce harsh fermented bite.technique30-60 seconds
- ✓Use a 2:1 ratio of silken tofu to pasta by weight - this creates optimal creaminess without overwhelming the noodle texture.ingredient2:1 ratio tofu:pasta
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Creamy Protein Noodles
Dive into a bowl of our luscious creamy protein noodles that pack a whopping 54 grams of goodness without a hint of dairy! With a velvety sauce made from cashews and a splash of nutritional yeast, these noodles are not only satisfying but also bursting with flavor. Perfect for a quick dinner that fuels your body and delights your taste buds!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- garlic
🥩Meat & Seafood(2)
- standard chicken breast (454 g)ground beef
- silken tofu
🫙Pantry Staples(1)
- Fly-by-Jing noodles
🍯Sauces & Condiments(1)
- gochujangdobujang
👨🍳 Instructions
- 1
Cook the Fly-by-Jing noodles according to package instructions.
- 2
In a pan, cook the chicken breast and season with garlic and gochujang.
- 3
Blend the silken tofu until smooth and mix it with the cooked noodles and chicken.
💡 Pro Tips
- ✓Cook silken tofu at exactly 140-160°F when blending to create the creamiest sauce - higher temps cause proteins to seize and create grainy texture.technique140-160°F
- ✓Reserve 1/2 cup starchy pasta water before draining to thin the silken tofu sauce - the starches help emulsify and prevent separation.technique1/2 cup pasta water
- ✓Cook chicken breast to exactly 165°F internal temperature, then rest 3 minutes before slicing to retain maximum moisture for the creamy dish.timing165°F, 3 minutes rest
- ✓Bloom gochujang in oil for 30-60 seconds before adding chicken to unlock fat-soluble flavor compounds and reduce harsh fermented bite.technique30-60 seconds
- ✓Use a 2:1 ratio of silken tofu to pasta by weight - this creates optimal creaminess without overwhelming the noodle texture.ingredient2:1 ratio tofu:pasta