The Tastiest and Quickest Peanut Garlic Noodles
Serves: 2 portions
Time: 20 minutes
These noodles are so satisfying and tasty, and come together in such a short amount of time so it’s great for a weeknight dinner. I always use brown rice noodles for these dishes in order to increase the nutrients and wholegrains in the meal – they also cook so quickly so they’re great for the ‘no fuss’ aspect of this meal. The sauce is full of flavour – nice and garlicky, but also creamy and nutty from the nut butter, with a good salty tang from the tamari and apple cider vinegar. I used a mix of peanut butter and tahini in the sauce, but feel free to use two tablespoons of peanut butter or two tablespoons of tahini instead of mixing. It’s such a yum meal and one I find myself coming back to regularly. Let me know what you think if you make it!
Ingredients:
Stir Fry
2 portions of brown rice noodles
1 red pepper
120g tenderstem broccoli
200g of firm tofu
Sesame oil
2 handfuls of kale / cavolo nero
Sesame seeds to serve
Sauce
1 tablespoon of peanut butter
1 tablespoon of tahini
1 tablespoon of maple syrup
1 tablespoon of harissa paste
4 tablespoons of tamari
2 tablespoons of apple cider vinegar
2 garlic cloves
1 inch of fresh ginger chopped
Sprinkle of chilli flakes
2 or 3 tablespoons of water depending on the consistency of the sauce you want
Cooking Steps:
Prepare your veg for the dish – wash and chop your pepper, and prepare your broccoli.
If your tofu is not already pressed, make sure to press it using paper towels to drain the extra moisture.
Chop your tofu into thick slices, and then tear each slice apart roughly. You don’t want perfect pieces here – you want small, torn up bits of tofu that will crisp up and soak up the flavours.
When your veg and tofu are ready to go, heat a medium pan over a high heat.
Add a drizzle of sesame oil and wait until it’s really hot.
Now add in your torn up tofu. Leave to crisp on one side and refrain from tossing too much at this stage. When one side is golden, toss to the other side.
At this point, boil a pot of water and cook your noodles according to the instructions on the packet. When the noodles are cooked (usually 4-5 mins), remove from the heat, drain them and rinse them straight away in cold water. Make sure to cool them down properly with the water and toss them with your hands to stop them from sticking together. Leave aside).
As your tofu cooks in the pan, add in your broccoli, chopped pepper, and kale/cavolo nero. Move around the pan and keep on cooking until the broccoli and pepper are soft and cooked, and the kale has wilted.
When everything is cooked through, add your noodles to the pan and turn down the heat. Now add your sauce, and make sure to give it all a really good stir through so everything is coated in the sauce, and the noodles are well mixed through the veg and tofu.
Serve it up and sprinkle with some sesame seeds. Enjoy!