Spicy Noodle Bowl
Total Time
1 hour
Prep Time
0 seconds
Cook Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 2 portions of rice noodles
- 1 x 9 oz block firm tofu
- 1.5 oz mangetout
- 1 courgette
- 1 red chilli
- 1 tablespoon peanut butter
- 2 handfuls of beansprouts
- 1 handful unsalted roasted cashews
- handful of coriander
- 1 teaspoon tamari
- drizzle of olive oil
- pinch of sea salt
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 180°C / 160°C fan / 350°F.
Step 2
Start by draining the tofu. Once drained, place a paper towel over the top and leave something heavy on it for 20 minutes to press out excess liquid.
Step 3
Pat dry, then cut the tofu into bite-sized pieces and place on a baking tray with the courgette. Drizzle the tofu pieces and courgette with olive oil and cook in the oven for 35-40 minutes until golden.
Step 4
Cook the noodles according to packet instructions, adding the mangetout in the last minute or two.
Step 5
Once cooked, drain and mix together with most of the red chilli, courgette, tofu, bean sprouts and chopped coriander.
Step 6
Make the dressing by mixing together the peanut butter with 2 tablespoons of olive oil, 1 teaspoon of tamari, salt and pepper – drizzle over the noodles and give it all a good mix together.
Step 7
Top with the remaining chilli and roasted cashews before serving.
Step 8
Save recipe for the next time?
