Indonesian Satay Tofu Noodle Stir Fry
with Baby Bok Choy
Packed full of protein and whole buckwheat, this fresh Indonesian noodle bowl is the perfect thing to give you all the energy you need to hit the gym. Not only is ginger delicious, but it’s anti-inflammatory, so consider this your after workout salve as well.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 tbs
hoisin sauce
(Contains: Sesame, Soy;)
1 knob
ginger
1 clove
garlic
2 packet
ramen noodles
(Contains: Gluten; May be present: Eggs, Soy.)
1 packet
Malaysian tofu
(Contains: Soy, Gluten, Peanuts, Wheat; May be present: Sesame.)
1
carrot
1 bunch
spring onions
1 bunch
baby bok choy
Not included in your delivery
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
1 tbs
water
2 tsp
vegetable oil
Utensils
Cooking Steps
Bring a kettle full of water to the boil. To prepare the ingredients, peel and grate the ginger, and peel and crush the garlic. Cube the Malaysian peanut satay tofu. Peel the carrot and cut it into matchsticks. Slice the spring onion and quarter the baby bok choy.
In a small bowl, combine the hoisin sauce, salt-reduced soy sauce, water, ginger and garlic. Set aside.
Place the ramen noodles in a heatproof bowl and pour over the boiling water. Soak for 1 minute. Drain.
Heat the vegetable oil in a large wok or frying pan over a medium-high heat. Add the Malaysian peanut satay tofu and stir fry for 1-2 minutes or until golden. Set aside.
Place the same wok over a medium-high heat. Add the carrot, spring onion and baby bok choy and stir fry for 1 minute. Add the hoisin sauce mixture to the wok with the ramen noodles and the Malaysian peanut satay tofu. Stir fry for 2 minutes or until heated through and well combined. Tip: If you have some in your pantry, stir through 1 tbs of crunchy peanut butter to transform this into a yummy satay stir fry.
Divide the noodles between bowls and enjoy!
