Spicy Veggie Noodle Bowl

This noodle bowl is a fab easy dinner. The noodles are mixed with my favourite peanut dressing and tossed with mange tout, courgette and tofu and topped with toasted cashews, bean sprouts, fresh chillies and chopped coriander…. Such an easy way to get lots of veg in to your day! You can mix and match the veg, adding in things like carrots or pieces of mango for extra flavour.

OVERVIEW

Serves: 2

Cooking: 35M

Total: 35M

Difficulty: easy

Ingredients:

150g noodles (I use brown rice noodles)

300g tofu, drained

40g mange tout

1 courgette, chopped

1 fresh red chilli, chopped

Handful of beans sprouts, about 30g

Handful of roasted cashews, about 40g

Handful of chopped coriander, about 30g

For the dressing

2 tablespoons of peanut butter

1 teaspoon of tamari

3 tablespoons of olive oil

Pinch of salt

Method:

Start by draining your tofu. Once the water is drained, place a paper towel over the top and leave something heavy on it for 20 minutes to press out any excess liquid.

Once dry, place a pan with a drizzle of olive oil on a hob to warm up, cut your tofu and courgette into small pieces and place in the warm frying pan – sautée, untouched, over a medium heat for 10 minutes, before turning and finishing on the other side for 3-4 minutes.

Cook your noodles in boiling water for 8-10 minutes, adding your mange tout in the last minute or two. Once cooked, drain and mix together with the red chilli, bean sprouts, chopped coriander, tofu and courgette.

Then make your dressing by mixing together all of the ingredients – drizzle over the noodles and give it all a good mix together. Top with more fresh chilli and roast cashews and enjoy!