A big bowl of noodles

Name: A big bowl of noodles
Total time: 20 min
Cuisine: Indian
Ingredients: 1 heaped tbsp Pip & Nut Smooth Peanut Butter; 150 ml coconut cream; 100 ml veg stock; 1 shallot; 4 cloves garlic; 3 inch piece ginger; 1 carrot; 1 tbsp soy sauce; 1 tsp chinese 5 spice; 1 tsp black pepper; 0.5 tsp cayenne pepper; 0.5 tsp turmeric; 200 g your favourite rice noodles; 0.5 a cucumber; 2 -3 tbsp rice wine vinegar; 1 pinch salt; 1 pinch sugar; 1 block tofu; 1 tbsp oil; 1 -2 tbsp soy sauce; spring onion; sesame seeds; crispy shallots; lime

20m

Serves 1

tiktok.com

A big bowl of noodles

tiktok.com

20m

Serves 1

Directions

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

Ingredients

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

Equipment

panbowlcontainer

Tips

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

A big bowl of noodles

20m

Serves 1

tiktok.com

A big bowl of noodles

tiktok.com

20m

Serves 1

Directions

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