Spicy Peanut Noodles
with Tofu and Broccolini
Spicy and crunchy noodle dish!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
20 min
Spicy and crunchy noodle dish!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Soak the noodles
Bring a pot of water to a boil and add in the noodles. Boil for 4 minutes. Drain in a colander and submerge in cold water to keep from sticking. Set aside. (Drain again before adding to the stir fry.)
2 Prep veggies
Clean and slice mushrooms and bell pepper. Halve broccolinis. Peel and mince garlic. Peel and grate ginger. Squeeze out as much of the tofu liquid as possible. Pat dry the tofu with kitchen paper or towel. Cut the tofu to small cubes.
3 Make sauce
In a bowl, combine peanut butter, water, sesame oil, soy sauce, agave syrup, sriracha, 1 Tbsp of lime juice, and salt. Stir in the tofu cubes as well. Set aside.
4 Fry
Heat a generous amount of oil in a large pan or wok pan over high heat. Stir fry the mushrooms and bell peppers for about 3 minutes.
5 Add and serve
Add broccolini and stir fry for 2 minutes. Add garlic and ginger, stir fry for 1-2 more minutes. Add the peanut butter tofu mixture, and drained noodles. Stir fry for 2 minutes. Serve with chopped spring onion and chopped fresh coriander.
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