Peanut Noodles

Name: Peanut Noodles
Cuisine: Asian
Ingredients: PEANUT SAUCE:; 1/2 cup peanut butter (creamy, crunchy or all-natural); 2 Tbsp soy sauce; 2 Tbsp rice vinegar or lime juice; 1 Tbsp brown sugar or honey; 1 Tbsp sesame oil; 1 Tbsp grated ginger; 1 garlic clove, finely crushed or grated; a big pinch of chili flakes or drizzle of chili oil; hot water or coconut milk, as needed to thin; NOODLES:; 200 g buckwheat noodles (or any other kind of noodle or thin pasta); 2-3 cups broccoli florets or rapini, sliced or julienned carrots, kohlrabi, pea pods and peppers, thinly sliced radishes and shredded cabbage (or any veg you like); 1/2 pkg medium-firm to firm tofu, cubed; 2-3 green onions or a small handful of chives, chopped; chopped peanuts or toasted sesame seeds, for garnish

3 steps

Any veg you happen to have in your fridge can go into a batch of saucy peanut noodles, which is perfectly portable and delicious cold. Peanut sauce keeps well in the fridge for weeks, and can be made with almond, cashew or an alternative nut butter instead, if needed. For added texture, toss your tofu cubes in cornstarch and brown in a drizzle of oil in a hot skillet until crispy on all sides.

Updated at: Sun, 06 Oct 2024 21:21:12 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories498.8 kcal (25%)

Total Fat26.8 g (38%)

Carbs51.5 g (20%)

Sugars5.1 g (6%)

Protein22.5 g (45%)

Sodium972.6 mg (49%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

½ cuppeanut butter

creamy, crunchy or all-natural

2 Tbspsoy sauce

2 Tbsprice vinegar

or lime juice

1 Tbspbrown sugar

or honey

1 Tbspsesame oil

1 Tbspgrated ginger

1garlic clove

finely crushed or grated

chili flakes

or drizzle of chili oil

water

hot, or coconut milk, as needed to thin

200gbuckwheat noodles

or any other kind of noodle or thin pasta

2 cupsbroccoli florets

or rapini, sliced or julienned carrots, kohlrabi, pea pods and peppers, thinly sliced radishes and shredded cabbage, or any veg you like

0.5 pkgtofu

medium - firm, to firm, cubed

2green onions

a ful of chives, chopped

chopped peanuts

or toasted sesame seeds, for garnish

Instructions

Step 1

To make the peanut sauce, combine all the ingredients with a fork (or use an immersion blender), adding enough hot water or coconut milk to thin it to your desired consistency. (This will depend on your taste and the thickness of the peanut butter.)

Step 2

Cook the noodles according to the package directions, adding a handful of broccoli florets for the last minute to blanch them, if you like. Drain and transfer to a shallow bowl. Add the veggies, season the tofu with a pinch of salt and add it too, then drizzle over the peanut sauce (as much as you like) and toss to coat. Sprinkle with green onions and chopped peanuts.

Step 3

If you choose, coat tofu cubes in cornstarch and fry in a pan with oil for more flavour and texture.

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