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Chilli and Peanut Noodles with Tofu and Chilli Garlic Oil
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- water, for cooking noodles
- 2 garlic cloves
- 1 tsp dried chilli flakes
- 50 g shallots, halved
- 60 g coconut oil
- 1 red pepper (approx. 150 g), sliced (1 cm)
- 140 g red onions, sliced (1 cm)
- 100 g carrots, peeled into ribbons
- 150 g sugar snap peas
- 200 g dried buckwheat soba noodles
- 15 g fresh root ginger, peeled, cut in round slices (2 mm)
- 50 g peanut butter (see tips)
or light soy sauce
- 20 g Korean chilli paste (gochujang)
- 40 g rice vinegar
- 10 g maple syrup
- 15 g lime juice
- 1 tsp sesame oil
- 280 g firm tofu
- 10 g fresh coriander leaves, roughly chopped, plus extra for garnishing
- 2 sprigs fresh basil, leaves only, roughly torn, plus extra for garnishing
- per 1 portion
- 2548 kJ / 609 kcal
- 25 g
- 54 g
- 30 g
- Saturated Fat
- 16 g
- 1129 mg
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