Peanut butter noodles with tofu & veg
, 20 min
A warm noodle bowl with crispy-edged tofu, wilted greens, and a silky peanut-tahini sauce.
| prepBring a large pot of water to boil for noodles | |||
| 320 g frozen or fresh edamame beans | Microwave edamame with water, 6 min | Stir in edamame & tofu, reduce heat | Serve topped with onions, chilli & sesame |
| 1 tbsp sesame oil | Heat oil, cook garlic until golden | ||
| 4 garlic cloves, sliced | |||
| 320 g green beans, sliced | Add green beans & kale, stir until tender | ||
| 200 g kale or cavolo nero, stalks removed, thinly sliced | |||
| 450 g firm tofu, cubed | |||
| 150 g wholemeal noodles | Cook noodles per pack, drain well | Add noodles & sauce to pan, mix well | |
| spring onions and red chilli, sliced, to serve (optional) | |||
| 2 tbsp black and white sesame seeds, to serve | |||
| 3–4 tbsp peanut butter | Whisk peanut butter, tahini & soy sauce | ||
| 1 tbsp tahini | |||
| 2 tbsp low-salt soy sauce | |||
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