Chilli and Peanut Noodles with Tofu and Chilli Garlic Oil

Chilli and Peanut Noodles with Tofu and Chilli Garlic Oil

4.1 200 évaluations

Préparation 15min

Total 30min

4 portions

Ingrédients

water for cooking noodles
garlic cloves
2
dried chilli flakes
1 tsp
shallots halved
50 g
coconut oil
60 g
sugar snap peas
150 g
red pepper (approx. 150 g), sliced (1 cm)
1
red onions sliced (1 cm)
140 g
carrots peeled into ribbons
100 g
dried buckwheat soba noodles
200 g
fresh root ginger peeled, cut in round slices (2 mm)
15 g
peanut butter (see tips)
50 g
tamari
45 g
light soy sauce
sesame oil
1 tsp
rice vinegar
40 g
maple syrup
10 g
lime juice
15 g
Korean chilli paste (gochujang)
20 g
firm tofu
280 g
fresh coriander leaves roughly chopped, plus extra for garnishing
10 g
fresh basil leaves roughly torn, plus extra for garnishing
2 sprigs

Niveau

facile

Infos nut. par 1 portion

Sodium 1129 mg

Protides 25 g

Calories 2548 kJ / 609 kcal

Lipides 30 g

Graisses saturées 16 g

Glucides 54 g

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Également présenté dans

Plant-based Kitchen 30 Recettes
Royaume-Uni et Irlande

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