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Chilli and Peanut Noodles with Tofu and Chilli Garlic Oil

Chilli and Peanut Noodles with Tofu and Chilli Garlic Oil
4.1 158 évaluations
Préparation 15min
Total 30min
4 portions
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Ingrédients

  • water for cooking noodles
  • garlic cloves
    2
  • dried chilli flakes
    1 tsp
  • shallots halved
    50 g
  • coconut oil
    60 g
  • red pepper (approx. 150 g), sliced (1 cm)
    1
  • red onions sliced (1 cm)
    140 g
  • carrots peeled into ribbons
    100 g
  • sugar snap peas
    150 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
  • Korean chilli paste (gochujang)
    20 g
  • rice vinegar
    40 g
  • maple syrup
    10 g
  • lime juice
    15 g
  • sesame oil
    1 tsp
  • firm tofu
    280 g
  • fresh coriander leaves roughly chopped, plus extra for garnishing
    10 g
  • fresh basil leaves only, roughly torn, plus extra for garnishing
    2 sprigs

Infos nut. par 1 portion

Calories 609 kcal / 2548 kJ
Protides 25 g
Lipides 30 g
Glucides 54 g
Graisses saturées 16 g
Sodium 1129 mg

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Également présenté dans

Plant-based Kitchen 30 Recettes
Royaume-Uni et Irlande

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