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🍝 Noodles with Vegetables, Tofu and Peanut Butter

734 kcal · 30 min · 4 servings

Ingredients

• 400 g Soba noodles
• 3 tbsp light soy sauce
• 200 g snow peas
• 2 carrots
• 4 spring onions
• 250 g tofu
• 1 tbsp peanut oil
• 60 g peanuts (shelled)
• 2 tbsp peanut butter (smooth)
• 150 ml coconut milk
• cilantro (for garnish)

Instructions

1. 1. Fill a pot with water and bring it to a boil.
2. 2. Add two tablespoons of soy sauce to the boiling water.
3. 3. Cook the noodles in this water until they are al dente (firm to the bite).
4. 4. Drain the noodles and set them aside.
5. 5. Rinse the snow peas under running water.
6. 6. Trim the tough ends off the snow peas.
7. 7. Cut the snow peas into diagonal, bite-sized pieces.
8. 8. Peel the carrots.
9. 9. Slice the carrots into thin rounds or sticks.
10. 10. Wash the spring onions.
11. 11. Trim the woody bottom ends of the spring onions.
12. 12. Slice the spring onions into thin rings.
13. 13. Cut the tofu into small, even cubes.
14. 14. Heat some oil in a large pan.
15. 15. Add the prepared vegetables and peanuts to the hot pan.
16. 16. Sauté the vegetables and peanuts for one to two minutes.
17. 17. Stir the peanut butter into the vegetables.
18. 18. Deglaze the pan with a splash of water.
19. 19. Add the coconut milk to the pan.
20. 20. Let the sauce simmer for about five minutes until it thickens slightly.
21. 21. Add the tofu cubes to the sauce.
22. 22. Heat the tofu through in the sauce.
23. 23. Season the mixture with the remaining soy sauce.
24. 24. Toss the drained noodles into the sauce.
25. 25. Serve the dish garnished with fresh coriander leaves.

Nutrition per serving

• kcal: 734
• Protein: 33 g · Fett/Fat: 28 g · Carbs: 86 g