Ottolenghi just makes me happy. His recipes recipes aren’t ingredients topped with other ingredients. They’re a marriage of flavors and textures, infused to become one, and all pretty darn healthy. These Udon Noodles with Fried Tofu and Orange Nam Jim were a beautiful, flavorful, weeknight delight!
How to make it an A+: The flavors were fab, but due to either the pandemic or my location, I had to use a lot of substitutes. I used a mix of brown sugar and lime juice instead of tamarind paste, plain chili flakes over Aleppo, and plain basil over Thai. Also, I only used about half of the suggested noodles and loved the noodle-sauce ratio. They really do soak them right up, and I would find it a little less flavorful if the amount was spread even more thin. But, definitely understand that this meal is very tasty and quite stunning!