Whip this up in no time for an impressive mid-week dinner.
Serves 2 as a main or 4 as part of a meal
For the noodles:
- 200g (3 cups) wide, flat rice noodles, soaked in cold water for 1 hour
- 250g (1¼ cups) extra firm tofu, drained, pressed and roughly crumbled
- 1 tbsp vegetable oil
- ½ tsp Kala Namak (black salt)
- 1 tbsp toasted sesame oil
- 1 small red onion, peeled and sliced
- 3 cloves garlic, finely chopped
- 1 large red chilli, finely chopped
- 1 inch fresh ginger, peeled and finely chopped
- 1 large carrot, peeled and cut into matchsticks
- 1 pepper, deseeded and sliced
- 100g (2/3 cup) green beans, cut into 1-inch lengths
- 100g (2/3 cup) cherry tomatoes, halved
- 2 tbsp fresh coriander leaves, chopped
- 2 tbsp peanuts, crushed or chopped
- 6 spring onions, trimmed and finely chopped
- Lime wedges, to serve
For the sauce:
- 3 tbsp maple syrup
- 3 tbsp tamari
- 2 tbsp vegan fish sauce
- 2 tsp natural peanut butter
- 1 tsp rice wine vinegar (optional)
- Mix all the ingredients for the sauce together in a small bowl and set aside.
- Place a wok or large frying pan over a medium high heat. Season the tofu with the sesame oil and black salt and add it to the pan. Stir fry for a few minutes or until beginning to turn lightly golden.
- Add the vegetable oil to the pan and allow to heat up. Add the garlic, ginger and chillies and fry for a minute until fragrant. Add the prepared red onion, pepper, carrot and green beans and continue to stir fry.
- Drain the noodles and add these to the pan. Cover with a lid for a mminute or so to allow the noodles to soften and steam.
- Remove the lid and add the tomatoes, spring onions and the sauce. Leave to bubble for a couple of minutes to ensure the noodles are cooked.
- Serve immediately, garnishedm with the coriander, peanuts and some lime to squeeze over.
Per Serving (620g)
Calories: 433, Carbohydrates: 52g, Sugars: 21g, Salt: 5.2g, Fat: 18g Saturates: 2.3g, Protein: 22g
Taken from January 2019 (Issue 46) Vegan Life Magazine