Vegan Peanut butter Noodles
Here's a super easy noodle salad to mix up whatever grim veggies you have at hand.
MAIN / 40 MIN / EASY
INGREDIENTS:
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250 rice noodles
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1 courgette
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1 clove of garlic
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200 g tofu
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1 tsp. salt
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1 tbsp soy sauce
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3 dl frozen edamame beans
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¼ white cabbage
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1 carrot
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½ bell pepper
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½ cucumber
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1 mango
Peanut sauce:
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4 tbsp. peanut butter
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2 tbsp. freshly graded ginger
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1 crushed clove of garlic
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1 tbsp. sriracha
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1 tbsp. soy sauce
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1 tbsp. sesame oil
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6 tbsp. water
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1 tsp. salt
HOW TO MAKE IT:
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Wash your veggies and slice bell pebber, cucumber, carrot and white cabbage in thin strips and put them in a bowl. Cut the mango, tofu and squash in chunks. Place the mango in the bowl with the rest of the veggies, and take squash and tofu to fry on a pan with garlic, salt, soy sauce and some oil. Fry for 10 minutes, and after 5 minutes add the frozen edamame beans to the pan. When done, add the mix to the rest of the veggies.
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Cook your noodles, as instructed on the package. While they cook, you mix all the ingredients for the peanut sauce in a small bowl. When the noodles are done, mix the noodles and the peanut sauce together with the rest of the veggies in the big bowl,
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Serve with fresh coriander, sesame seeds and thin cut spring onions.
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Recipe by Cæcilie Gade (Plantbased Caecilie)