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.
This recipe is under 650kcal per serving.
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
1 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. 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!
