A big bowl of noodles

20 mins
Serves 1
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Directions

  1. 1Crumble the tofu and fry in a pan with oil until crisp around the edges.
  2. 2Crumble the tofu and fry in a pan with oil until crisp around the edges.
  3. 3Crumble the tofu and fry in a pan with oil until crisp around the edges.
  4. 4Once crispy, remove from the heat and pour over soy sauce - mix well.
  5. 5Once crispy, remove from the heat and pour over soy sauce - mix well.
  6. 6Once crispy, remove from the heat and pour over soy sauce - mix well.
  7. 7Julienne the cucumber and add to a bowl or container with rice vinegar, salt and sugar.
  8. 8Julienne the cucumber and add to a bowl or container with rice vinegar, salt and sugar.
  9. 9Julienne the cucumber and add to a bowl or container with rice vinegar, salt and sugar.
  10. 10Mix well and set aside.
  11. 11Mix well and set aside.
  12. 12Mix well and set aside.
  13. 13Fry sliced onion, carrot and ginger in oil for a few minutes.
  14. 14Fry sliced onion, carrot and ginger in oil for a few minutes.
  15. 15Fry sliced onion, carrot and ginger in oil for a few minutes.
  16. 16Add minced garlic along with the spices.
  17. 17Add minced garlic along with the spices.
  18. 18Add minced garlic along with the spices.
  19. 19Cook out for a minute.
  20. 20Cook out for a minute.
  21. 21Cook out for a minute.
  22. 22Pour in stock, coconut milk and peanut butter.
  23. 23Pour in stock, coconut milk and peanut butter.
  24. 24Pour in stock, coconut milk and peanut butter.
  25. 25Season to taste with soy sauce and let it simmer for a few minutes.
  26. 26Season to taste with soy sauce and let it simmer for a few minutes.
  27. 27Season to taste with soy sauce and let it simmer for a few minutes.
  28. 28Add in your cooked noodles, mix well.
  29. 29Add in your cooked noodles, mix well.
  30. 30Add in your cooked noodles, mix well.
  31. 31Serve with crispy tofu bits, cucumber batons, spring onion and chilli oil.
  32. 32Serve with crispy tofu bits, cucumber batons, spring onion and chilli oil.
  33. 33Serve with crispy tofu bits, cucumber batons, spring onion and chilli oil.

Ingredients

  • 1 heaped tbsp Pip & Nut Smooth Peanut Butter
  • 1 heaped tbsp Pip & Nut Smooth Peanut Butter
  • 1 heaped tbsp Pip & Nut Smooth Peanut Butter
  • 150 ml coconut cream
  • 150 ml coconut cream
  • 150 ml coconut cream
  • 100 ml veg stock
  • 100 ml veg stock
  • 100 ml veg stock
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 3 inch piece ginger
  • 3 inch piece ginger
  • 3 inch piece ginger
  • 1 carrot
  • 1 carrot
  • 1 carrot
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tsp chinese 5 spice
  • 1 tsp chinese 5 spice
  • 1 tsp chinese 5 spice
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 0.5 tsp cayenne pepper
  • 0.5 tsp cayenne pepper
  • 0.5 tsp cayenne pepper
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 200 g your favourite rice noodles
  • 200 g your favourite rice noodles
  • 200 g your favourite rice noodles
  • 0.5 a cucumber
  • 0.5 a cucumber
  • 0.5 a cucumber
  • 2 -3 tbsp rice wine vinegar
  • 2 -3 tbsp rice wine vinegar
  • 2 -3 tbsp rice wine vinegar
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch sugar
  • 1 pinch sugar
  • 1 pinch sugar
  • 1 block tofu
  • 1 block tofu
  • 1 block tofu
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 -2 tbsp soy sauce
  • 1 -2 tbsp soy sauce
  • 1 -2 tbsp soy sauce
  • spring onion
  • spring onion
  • spring onion
  • sesame seeds
  • sesame seeds
  • sesame seeds
  • crispy shallots
  • crispy shallots
  • crispy shallots
  • lime
  • lime
  • lime

Equipment

panbowlcontainer

Tips

  • Garnish with sesame seeds, fried shallots, spring onion and lime.
  • Season to taste with soy sauce.