Noodles are a favourite of mine and are a great thing to meal prep. You can pack in lots of veg, protein and yumminess in just one meal! I always like experimenting with different sauces. This one is made for peanut butter and was DELICIOUS!
Servings: 3
Ingredients
- 2 tbsp soy sauce (light/dark or both)
- 1 tbsp minced ginger
- 1 tbsp maple syrup
- 1 tbsp peanut butter
- 1 tbsp hot sauce
For the noodles
- 160g rice noodles
- 200g block of tofu, cubed
- 1 tbsp sesame oil
- 1 red chilli, chopped
- 1 tsp garlic, chopped
- 3 spring onions, chopped
- 400g beansprouts
- 100g spring greens (or cabbage)
Method
- Preheat oven to 180. Combine all ingredients for the sauce in a bowl, stir well and set aside
- Like a baking tray with parchment paper and place the tofu chunks on top. Bake the tofu for 20 minutes. In the meantime, cook the noodles according to packet instructions
- Heat sesame oil in a pan over a medium/high heat. Once it begins to bubble, add the chilli, garlic and spring onions. Fry for 4-5 minutes
- Add the beansprouts and spring greens to the pan. Stir regularly. After about 3 minutes turn the heat down slightly, add half of the sauce and stir through, then add the noodles, tofu and remaining sauce. Stir until everything is well coated in sauce
- Plate up and enjoy! You can garnish with extra chilli, sesame seeds, coriander and lime!