Speedy Malaysian Tofu Noodle Bowl
with Carrot & Capsicum- Gluten
- Wheat
- Soy
- Peanuts
- Sesame
- May contain traces of allergens
- Sesame
- Traces of Tree Nuts
- Gluten
- Milk
- Peanuts
- Soy
This one looks pretty delicious, right? Well, lucky for you it won’t be long before you can taste how good it is, as this one’s ready in a flash! But it’s no flash in the pan, you’ll want to eat it again and again. The carrot matchsticks add some lovely crunch to this one but it works if you grate them too. Up to you! We’re nice like that.
Ingredients
1 knob
ginger
1 bunch
spring onions
1 unit
carrot
1 unit
red capsicum
½ packet
udon noodles
(Contains: Gluten, Wheat;)
1 block
Malaysian tofu
(Contains: Gluten, Wheat, Soy, Peanuts; May be present: Sesame.)
1 sachet
black sesame seeds
(Contains: Sesame; May be present: Tree Nuts, Gluten, Milk, Peanuts, Soy.)
1 packet
roasted peanuts
(Contains: Peanuts; May be present: Sesame, Tree Nuts, Milk, Soy.)
1 bunch
coriander
Not included in your delivery
olive oil
2 tbs
soy sauce
(Contains: Gluten, Soy;)
2 tbs
honey
Utensils
Cooking Steps
Bring a medium saucepan of water to the boil. TIP: Put a lid on the saucepan to boil the water faster! Cut the carrot (unpeeled) into thin matchsticks, or grate if you prefer. Thinly slice the red capsicum. Thinly slice the spring onion (keep the white and green parts separate). Finely chop the coriander. Finely grate the ginger.
Add the udon noodles (see ingredients list) to the saucepan of boiling water and cook for 8-10 minutes, or until just tender. Drain and refresh under cold water. Return the noodles to the pan and drizzle with olive oil to prevent the noodles from sticking together.
While the noodles are cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Once hot, add the Malaysian tofu and fry for 2 minutes on each side, or until golden. Transfer to a plate and cover with foil to keep warm.
Return the pan to a medium heat with a drizzle of olive oil. Add the carrot and capsicum and stir-fry for 3-5 minutes, or until softened. Add the ginger and spring onion (white part) and cook, stirring, for 1 minute. Add the soy sauce and honey and simmer for 1 minute. Add the noodles and black sesame seeds and toss to combine.
Slice each tofu piece into about six slices.
Divide the udon noodles between bowls. Top with the sliced tofu, spring onion (green parts), coriander and roasted peanuts.
