Recipe: Peanut Butter Noodles

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The EDS Lass writes about life with EDS, articles on relevant topics and her medical journey.

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This dish is one of my very favorite meals and is a regular go-tos. It is delicous and packed with nutrition.

Photo by Beatriz Haiana on Pexels.com

This recipe is a top savoury favourite. I have made it for years, and its a go-to healthy dinner.

With brown rice noodles, tofu, veggies and peanutbutter, flavoured with ginger, lime and corriander, there are lots of nutrition, texture and flavour in this meal.

Recipe

  • Time: 20-25 mins
  • Servings: 1
  • Calories: 852 Cals
  • Nutrition: Protein: 34.7g / Carbohydates: 61.9g (of which sugars 10g) / Fats: 49g (of which saturates (6.5g) / Fibre: 8.1g

Ingredients:

  • Brown rice noodles 60g (Brand: Clear Spring)
  • Firm tofu 125g (Brand: Tofoo)
  • Peanut Butter 50g (Brand: Pip & Nut)
  • Carrot 50g (1x medium carrot)
  • Red pepper (half of the pepper)
  • Olive oil 15ml
  • Corriander 50g (fresh)
  • Lime juice 1 lime
  • Ginger 10g (fresh)
  • Chilli 1/3 birds eye chilli (fresh)
  • Salt of soy sauce

Optional:

  • Almonds (flaked) to top 10g. Calories: 64
  • Brocolli 80g. Calories: 32
  • Vegetable spring rolls

Instructions

  • Cut the tofo into cubes, and fry in a wok or frying pan with about 10ml of the olive oil. Ensure the cubes are light-to-medium fried on each side by stiring, or turning each cube. Once cooked, set aside.
  • Slice the pepper in to strips and grate or slice the carrot in to thin pieces.
  • Fry the carrot and pepper. Once cooked, set aside.
  • Cook the noodles. Clear Spring instruct you to do this by soaking the noodeles in freshly boiled water for 10 minutes. I cook the noodles in a pot for 3-6 mintues.
  • Optional: If you are having broccoli or vegetable spring rolls on the side, start cooking these. For broccoli, steam for 5 minutes.
  • Make the peanut butter sauce by measuring the peanut butter needed into a mug or bowl, then add water and stir. You need the peanut butter and water to emulsify together. Keep stiring. The mixture will. be thick then they start to emulsify. Add small amounts of water, until the mixture is pourable. This is your peanut butter sauce.
  • Put the tofo cubes, carrot and pepper into the wok.
  • Grate the ginger, and add to the wok.
  • Put the peanutbutter sauce in the wok, and stir through.
  • Put the cooked noodles in the wok, and stir through.
  • Chop the corriander and chilli, and squeeze the juice of the lime, measure out the soy sauce or salt, and add all to the wok. Stir thoroughly.
  • Severe the dish. Top with corriander and a squeeze of lime juice. Optional: top with flaked almonds.

Enjoy!

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