Spicy Peanut Butter Noodles with Steamed Vegetables and Smoked Tofu
If you're in a hurry, this recipe is for you. It's quick to make, nutritious and delicious. It's also a meal the whole family will enjoy. Just vary the chilli according to taste.
Servings: 4 people
Calories: 432kcal
Ingredients
- 2 large carrots scrubbed and julienned into batons rather than matchsticks
- 300 g green beans topped and cut in half
- 250 g soba noodles
- 1 tbsp peanut oil or sesame oil
- 225 g smoked tofu roughly cut into 1.5 cm cubes
- 1 bunch coriander leaves (cilantro) or parsley - chopped (small bunch)
Spicy Peanut Butter Sauce
- 4 tbsp crunchy peanut butter I used Suma crunchy peanut butter with added salt (but nothing else)
- 2 tsp good quality soy sauce I used tamari
- ½ tsp chilli flakes I used Suma crushed chillies
- freshly ground black pepper to taste I used Suma black peppercorns
- 175 ml water
- 1 lime unwaxed
- 1 clove garlic finely grated
- 1 thumb size knob root ginger finely grated
Instructions
- Steam or simmer the carrots and beans in a little water until just al dante - about five minutes.2 large carrots, 300 g green beans
- Fry the smoked tofu in the oil over a medium high heat for about five minutes or until crisp. Toss the cubes a few times whilst cooking so they are pretty much done on all sides.225 g smoked tofu, 1 tbsp peanut oil
- Cook the noodles as per packet instructions.250 g soba noodles
Spicy Peanut Butter Sauce
- Zest the lime. Juice half of it and cut the remaining half into quarters to serve alongside.1 lime
- Place all of the spicy peanut butter sauce ingredients into a pan except for the lime juice. Place over a low heat and stir until everything's combined and the sauce is starting to bubble. Add a little more water if the sauce seems too thick.4 tbsp crunchy peanut butter, 2 tsp good quality soy sauce, ½ tsp chilli flakes, freshly ground black pepper to taste, 175 ml water, 1 clove garlic, 1 thumb size knob root ginger
- Remove from the heat and stir in the lime juice.
- Drain the noodles and place in a large bowl. Pour the sauce over the top and toss until the noodles are coated.
- Add the vegetables and scatter with the crispy tofu pieces and coriander leaves.1 bunch coriander leaves (cilantro)
Notes
For gluten-free, ensure your soba noodles are 100% buckwheat.
The pack of soba noodles I used says serve 100g of soba noodles per person. We find that way to much. If you're very hungry, you might want to use an additional 50g, but this made four substantial portions for us.
A microplane is good for finely grating citrus, ginger and garlic.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.
Nutrition
Calories: 432kcal | Carbohydrates: 63g | Protein: 20g | Fat: 15g | Saturated Fat: 2g | Sodium: 778mg | Potassium: 596mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6024IU | Vitamin C: 18mg | Calcium: 146mg | Iron: 4mg