Chilli and Peanut Noodles with Tofu and Chilli Garlic Oil

Chilli and Peanut Noodles with Tofu and Chilli Garlic Oil

4.1 207 avaliações

Preparação 15min

Total 30min

4 portions

Ingredientes

water for cooking noodles
garlic cloves
2
dried chilli flakes
1 tsp
shallots halved
50 g
coconut oil
60 g
sugar snap peas
150 g
red pepper (approx. 150 g), sliced (1 cm)
1
red onions sliced (1 cm)
140 g
carrots peeled into ribbons
100 g
dried buckwheat soba noodles
200 g
fresh root ginger peeled, cut in round slices (2 mm)
15 g
peanut butter (see tips)
50 g
tamari
45 g
light soy sauce
sesame oil
1 tsp
rice vinegar
40 g
maple syrup
10 g
lime juice
15 g
Korean chilli paste (gochujang)
20 g
firm tofu
280 g
fresh coriander leaves roughly chopped, plus extra for garnishing
10 g
fresh basil leaves roughly torn, plus extra for garnishing
2 sprigs

Dificuldade

fácil

Nutrição por 1 portion

Sódio 1129 mg

Proteína 25 g

Energia 2548 kJ / 609 kcal

Gordura 30 g

Gordura saturada 16 g

Hidratos de carbono 54 g

Gosta desta receita?

Inspire-se em mais de 100 000 receitas!

Registe-se e usufrua de 30 dias gratuitos. Inspire-se com o Cookidoo®. Sem compromisso.

Registe-se gratuitamente Mais Informações

Também apresentado em

Plant-based Kitchen 30 Receitas
Reino Unido e Irlanda

Vegetarian Dinners 10 Receitas
Reino Unido e Irlanda

Também pode gostar...

Sweet and Sticky Red Cabbage and Sweet Potato Salad

40 Min

Mexican Black Bean Dip with Healthy Tortilla Chips

20 Min

BBQ Pulled Jackfruit Tacos with Avocado Crema and Slaw

40 Min

Wholemeal Spaghetti with Lentil and Carrot Cream Sauce

45 Min

Kung Pao Cauliflower with Pickled Carrot and Sesame Salad

40 Min

Supreme Plant Poke Bowl

1 Std. 10 Min

Lemon and Kale Pearl Barley Risotto with Parsley and Hazelnut Pesto

1 Std. 15 Min

Green Goddess Quinoa Salad

40 Min

Avocado Pesto Orecchiette

35 Min

Mexican Quinoa Stuffed Aubergine

1 Std.

Sweet and Sour Tofu with Un-fried Rice

2 Std. 5 Min

Kale Pesto Pasta Salad

50 Min