Ingredients:
- 1 nest of vermicelli noodles, uncooked – 50 g
- 1/2 cup firm tofu, cubed – 100 g
- 1/3 cup red cabbage, shredded – 30 g
- Half a carrot, thinly sliced – 50 g
- 1/4 cup edamame beans – 40 g
- 1 tbsp peanuts, roughly chopped
- 1 tbsp spring onion, green tops only, chopped
Sauce:
- 1 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp maple syrup
- 1 tsp sriracha
- 1 tsp water
Method:
- Step 1: Cook noodles according to package instuctions and set aside
- Step 2: Heat a teaspoon of oil in a small frying pan and add tofu cubes, cook for 5 minutes, turning until all sides have browned then set aside
- Step 3: To make sauce, whisk together the soy sauce, peanut butter, sesame oil, maple syrup, sriracha and water (add more or less water depending on how runny you’d like it)
- Step 4: In a bowl, add the noodles, shredded cabbage, carrot, edamame and firm tofu
- Step 5: Drizzle over the peanut sauce and top with chopped peanuts and spring onion tops
Nutrition Information (per serve)
- Energy – 2929 Kj / 700 cal
- Protein – 30.60g
- Carbohydrates – 68.80g
- Sugar – 11.90g
- Total Fat – 30.80g
- Saturated Fat – 4.80g
- Fibre – 12.70g
