Subscribe now

Subscribe today make a saving of over 34% 

Issue-45-cover-print-150dpi-web

Thai Peanut Noodles with Tofu and Shredded Veg

Makes 4 servings

Ingredients 

  • 1tbsp Sesame Oil 
  • 160g Tofu Pieces
  • 2 Carrots (grated or ribboned)
  • ½ Chinese Cabbage (shredded)
  • 300g Noodles
  • 1 Jar Meridian Thai Peanut Sauce
  • 4 Spring Onions (sliced finely)

Method

  1. Heat the oil in a wok or large saucepan. Stir-fry the tofu for 2-3 minutes then add the carrot and cabbage. Continue to stir fry for a few minutes then add the noodles.
  2. Pour over the Meridian Thai Peanut Sauce then ¼ fill the jar with water and shake to release all of the sauce.
  3. Continue to stir-fry for 3-5 minutes whilst the vegetables cook and the noodles heat through.
  4. Finally toss through the spring onions, divide between 4 bowls and serve.

Recipe and image from: www.meridianfoods.co.uk

 

2 Comments

  1. […] post Thai Peanut Noodles with Tofu and Shredded Veg appeared first on Vegan Life […]

  2. […] post Thai Peanut Noodles with Tofu and Shredded Veg appeared first on Vegan Life […]

Leave a Comment





Advertisement

Join the Vegan Life Newsletter

We will keep you updated with the latest vegan news and interesting items.