Peanut Tofu & Coconut Noodles

Name: Peanut Tofu & Coconut Noodles with Veggie Stir-Fry
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 1 olive oil; 1 head broccoli; 1 carrot; ½ lime; 1 packet udon noodles; 1 packet Ginger Lemongrass Paste; 1 packet garlic paste; 1 tin coconut milk; 1.5 tbs soy sauce; ½ cup water; 2 tsp brown sugar; 1 packet roasted peanuts; 1 packet Malaysian tofu; 1 sachet Southeast Asian Spice Blend

with Veggie Stir-Fry

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This is the perfect recipe to have up your sleeve for when you're short on time but don't want to resort to takeaway. From the tender peanut tofu and springy udon noodles, to the juicy broccoli which works a treat at soaking up the zesty coconut sauce, this sure beats takeaway, too.

Tags:

Easy Prep

•Veggie

Allergens:

Gluten

•Wheat

•Soy

•Peanuts

The quantities provided above are averages only.

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.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 head

broccoli

carrot

lime

1 packet

udon noodles

(Contains: Gluten, Wheat;)

1 packet

Ginger Lemongrass Paste

1 packet

garlic paste

1 tin

coconut milk

1 packet

roasted peanuts

(Contains: Peanuts; May be present: Tree Nuts, Milk, Sesame, Soy.)

1 packet

Malaysian tofu

(Contains: Gluten, Wheat, Soy, Peanuts; May be present: Sesame.)

1 sachet

Southeast Asian Spice Blend

Not included in your delivery

olive oil

1.5 tbs

soy sauce

(Contains: Gluten, Soy;)

½ cup

water

2 tsp

brown sugar

Nutritional Values

per serving

Energy (kJ)3558 kJ

Fat45.7 g

of which saturates17.6 g

Carbohydrate62.2 g

of which sugars18.1 g

Protein40.2 g

Sodium1660 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. • Cut broccoli into small florets. Thinly slice carrot into half-moons. Zest lime to get a generous pinch, then cut into wedges. • Cut Malaysian tofu into 1cm cubes. In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Cook tofu, turning occasionally, until browned all over, 4-5 minutes. Transfer to a plate and cover to keep warm.

• Half-fill a medium saucepan with the boiling water. Add udon noodles and cook over a medium-high heat until tender, 3-4 minutes. In last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside. • Meanwhile, return frying pan to a high heat with a drizzle of olive oil. Stir-fry the broccoli and carrot with a good splash of water until tender and slightly charred, 6-8 minutes.

• Reduce heat to medium-high. Add a drizzle of olive oil, then the ginger lemongrass paste, garlic paste and Southeast Asian spice blend. Cook until fragrant, 1 minute. • Stir in the coconut milk, soy sauce, water, lime zest, brown sugar and a good squeeze of lime juice. Simmer until slightly thickened, 2-3 minutes. • Remove from heat, then add the noodles, tossing to coat.