Double Satay-Style Tofu & Coconut Noodle Soup
with Veggies & Fresh Chilli
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 adding some fresh chilli to tie it all together.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 packet
Malaysian tofu
(Contains Soy, Gluten, Peanut, Wheat; May be present: Sesame. )
½
Long Chilli (Optional)
1 sachet
satay seasoning
1 packet
garlic paste
1 packet
Carrot & Zucchini Mix
1 packet
coconut milk
1 packet
egg noodles
(Contains Egg, Gluten, Wheat;)
1 packet
baby spinach leaves
1 packet
sweet chilli sauce
Not included in your delivery
olive oil
2 cup
boiling water
1 tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• 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. Cook tofu in batches for best results! 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 the 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!
