Satay-Style Tofu & Coconut Noodle Soup
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Satay-Style Tofu & Coconut Noodle Soup

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 added some fresh chilli to tie it all together.

This recipe is under 650kcal per serving.

Tags:
Under 650kcal
Quick
Veggie
Climate Superstar
Allergens:
Soy
Gluten
Peanut
Wheat
Egg

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 packet

Malaysian tofu

(Contains Soy, Gluten, Peanut, 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 Egg, Gluten, Wheat;)

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 Gluten, Soy;)

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Nutritional Values

Energy (kJ)2681 kJ
Fat25.1 g
of which saturates16 g
Carbohydrate78.3 g
of which sugars20.8 g
Protein22 g
Sodium1795 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• Serve coconut noodle soup between bowls. • Top with satay-style tofu and chilli to serve. Enjoy!