Serve the Soba Wok Style Chips with all three dips on the side.
step
Finely grate tofu. Bring 750 ml water to a boil in a pan. Do not break the Soba Wok Style noodles – add them whole with the veggie pack and simmer for about 2–3 minutes until water is nearly gone. Add Soba Wok Style Sauce, tofu, and oil. Stir and fry everything together until the liquid has fully evaporated.
Spread the noodle-tofu mix thinly on a parchment-lined baking tray. Bake in pre-heated oven at 160°C (fan) for about 40–50 minutes.
While the chips bake, prepare the dips. Once baked, cut or break the still warm noodle-tofu mix into bite-sized pieces and let them cool.
For the mango-chili dip: Peel onion and garlic, and finely chop onion, press the garlic. Dice mango into small cubes. Heat oil in a small pan over medium heat, sauté onion, garlic, and mango all over for about 3 minutes. Add sugar and caramelise for 3 more minutes. Blend mango mix smooth and let cool. Wash chili and remove the seeds. Clean the spring onion and slice chili and spring onion into thin rings, mix into the mango sauce, and season with salt and pepper.
For the Japanese mayo: Mix all ingredients together and season with pepper.
For the sesame dip: Serve the Soba Wok Style Chips with all three dips on the side.
