Vegan Satay Style Noodles
Loads of veg, loads of flavour, loads of protein, fibre and all the good stuff. Fried using Extra Virgin Olive Oil, this stir fry is a game-changer.
Equipment
- 1 Wok or Frying Pan
- 1 Chopping board
- 1 Bowl
Ingredients
- 280 g Firm Tofu
- 1 to 2 tbsp Cornflour
- 2 tbsp Extra Virgin Olive Oil
- 1 tsp Sesame Oil
- 3 tbsp Soy Sauce
- 1 tbsp Maple Syrup
- 1 tbsp Peanut Butter
- 1 tbsp Grated Ginger
- ½ tsp Chinese 5 Spice
- 1 tsp White Pepper
- 1 tsp Chilli Flakes
- 1 Pak Choi
- 100 g Tenderstem Broccoli
- 90 g Soba or Rice Noodles
- 4 Spring Onions
Instructions
- Grate or crumble tofu into a bowl and coat in cornflour.280 g Firm Tofu, 1 to 2 tbsp Cornflour
- Heat the olive oil, sesame oil and 1 tablespoon of soy sauce in a wok or pan on medium heat.2 tbsp Extra Virgin Olive Oil, 1 tsp Sesame Oil, 3 tbsp Soy Sauce
- Add tofu and fry until crispy (about 15-20 minutes).
- Cook noodles according to package instructions and reserve some of the water.90 g Soba or Rice Noodles
- Combine remaining soy sauce, with peanut butter, ginger, 5 spice, maple syrup, chilli flakes and white pepper. Add a few tablespoons of the noodle water and whisk. Keep adding water until it’s a thick but runny consistency.1 tbsp Maple Syrup, 1 tbsp Peanut Butter, 1 tbsp Grated Ginger, ½ tsp Chinese 5 Spice, 1 tsp Chilli Flakes, 1 tsp White Pepper
- Slice the white sections of the pak choi and spring onion and cut the green sections separately into thick slices.1 Pak Choi, 4 Spring Onions
- Trim the broccoli and add it to the tofu along with the whites of the pak choi and spring onions and fry on medium high until starting to brown.100 g Tenderstem Broccoli
- Add the remaining greens and fry for a couple of minutes before adding the sauce and noodles.
- Stir to combine then turn the heat to low and leave for 5 minutes for the base to char a little before serving.
