Sweet Chili Calamansi Udon

Close-up of chewy Sanuki udon topped with sweet chili calamansi sauce with baked tofu and green chili

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This Sweet Chili Calamansi Udon is bright, savory, slightly spicy, and deeply satisfying. Chewy udon noodles are coated in a glossy calamansi-based sweet chili sauce with umami and heat from soy sauce and doubanjiang, balanced by a touch of sweetness. Baked crumbled tofu adds texture and protein, while peppers and onions bring extra sweetness and crunch.

It’s a quick noodle dish that hits all the right notes--it’s sweet, a little bit spicy, tangy, saucy, and comforting, making it perfect for busy weeknights or whenever you’re craving something bold and citrusy! The tofu also adds a nice and ‘meaty’ texture to the sauce, while also adding extra protein to the dish!

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course, Side Dish, Sides, Stews

Cuisine Chinese, East Asian, Filipino, Fusion, Southeast Asian

Servings servings

Calories 541 kcal

Ingredients

Tofu

10.5 oz extra firm tofu drained and patted dry
Neutral oil
Vegetables
1 small red bell pepper , sliced
1 green chili , sliced (adjust to taste)
1 onion , sliced

Sauce

2 tbsp calamansi juice , from about 5-6 large calamansi (Philippine lime)
2 tbsp soy sauce or to taste
1 tbsp vegetarian oyster sauce
1 tsp dark soy sauce
2 tbsp maple syrup
1 tbsp brown sugar
1 tbsp doubanjiang

Cornstarch Slurry

½ cup room temperature water
1 tbsp cornstarch

Noodles

2 servings frozen Sanuki udon , about 240 g per block

Instructions

Bake the Tofu

Preheat the oven to 350°F (180°C).
Crumble the tofu onto a lined baking tray.
Lightly spray or drizzle with neutral oil.
Bake for 20–25 minutes, flipping halfway if needed, until golden brown and lightly crisp.
Set aside.

Prepare the Noodles

Microwave the frozen Sanuki udon until heated through, chewy, and easily separated.
Lightly coat the noodles with oil to prevent sticking. Set aside.

Make the Sauce

In a bowl, mix together the calamansi juice, soy sauce, vegetarian oyster sauce, dark soy sauce, maple syrup, brown sugar, and doubanjiang.
In a separate bowl, whisk together the water and cornstarch to make the slurry.

Stir-Fry the Vegetables

Heat a pan or wok with neutral oil over medium-high heat.
Add the onion, bell pepper, and green chili.
Stir-fry until the vegetables are tender but still crisp.

Bring Everything Together

Add the baked tofu to the pan with the vegetables.
Pour in the sauce and let it come to a gentle simmer.
Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy.
Place the cooked udon in a bowl. Pour the sauce. Alternatively, you can add the udon noodles in the sauce and toss well to coat evenly in the sauce.

Serve

Taste and adjust seasoning if needed.
Serve hot and enjoy while the noodles are perfectly chewy and saucy.

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Notes

CALAMANSI/LIME

If you're unable to get fresh calamansi juice, you can opt to use lime juice but do note that this will slightly alter the flavor profile since calamansi has a stronger tang than regular lime.

NUTRITIONAL INFO

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