Satay-Style Tofu & Coconut Noodle Soup
with Veggies & Fresh Chilli- Soy
- Gluten
- Peanuts
- Wheat
- Eggs
- May contain traces of allergens
- Sesame
If you want a dish to sing, then we'd recommend getting a load of peanutty tofu and ading it to everything and anything. Tonight, we are pilling it high on a veggie-loaded noodle soup and for an extra kick, we suggest added some fresh chilli to tie it all together. *This recipe is under 650kcal per serving.*
Ingredients
1 packet
Malaysian tofu
(Contains: Soy, Gluten, Peanuts, Wheat; May be present: Sesame.)
½
Long Chilli (Optional)
1 bag
Carrot & Zucchini Mix
1 sachet
satay seasoning
1 packet
garlic paste
1 packet
coconut milk
1 packet
egg noodles
(Contains: Gluten, Wheat, Eggs;)
1 bag
baby spinach leaves
1 packet
sweet chilli sauce
Not included in your delivery
olive oil
2 cup
boiling water
1 tbs
soy sauce
(Contains: Soy, Gluten;)
Utensils
Cooking Steps
• Boil the kettle. Cut Malaysian tofu into 2cm chunks. Thinly slice long chilli (if using). • In a small bowl, combine satay seasoning, garlic paste and a splash of water. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook tofu, tossing, until browned, 3-4 minutes. Transfer to a bowl and cover to keep warm.
• Return saucepan to high heat with a drizzle of olive oil. • Cook carrot & zucchini mix, tossing, until slightly tender, 2-3 minutes. • Add satay mixture and cook, stirring, until fragrant, 1 minute.
• Reduce heat to medium-high and stir in the boiling water (2 cups for 2 people / 4 cups for 4 people), coconut milk and soy sauce. • Add egg noodles, then reduce to a simmer and cover with a lid. • Cook until noodles are tender, 4-5 minutes. In the last minute, gently stir noodles with a fork to separate. • Remove from heat, then stir through baby spinach leaves and sweet chilli sauce, until combined and wilted.
• Serve coconut noodle soup between bowls. • Top with satay-style tofu and chilli to serve. Enjoy!
