Chilled Tofu and Shrimp Noodle Salad
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Chilled Tofu and Shrimp Noodle Salad

Chilled Tofu and Shrimp Noodle Salad

with Creamy Peanut Dressing

This chilled noodle dish is perfect for a sunny day! The peanut dressing is fully-loaded with punchy flavours and a touch of heat. Textures from crisp sweet peppers combined with golden sauteed tofu bites, tender shrimp and soft noodles make this an easy winner!

Tags:
Spicy
•Quick
Allergens:
Soy
•Wheat
•Sesame
•Mustard
•Peanuts
•Sulphites
•Shrimp

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

(Contains Soy)

200 g

Chow Mein Noodles

(Contains Wheat)

4 tbsp

Hoisin Sauce

(Contains Soy, Sesame, Mustard)

1.5 tbsp

Peanut Butter

(Contains Peanuts)

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

2 tsp

Sriracha

1 unit(s)

Sweet Bell Pepper

7 g

Cilantro

2 unit(s)

Mini Cucumber

1 tbsp

All-Purpose Flour

(Contains Wheat)

2 tbsp

Ginger-Garlic Puree

1 unit(s)

Miso Broth Concentrate

(Contains Soy)

285 g

Shrimp

(Contains Shrimp)

Not included in your delivery

0.31 tsp

Salt*

0.13 tsp

Pepper*

3 tbsp

Oil*

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Nutrition Values

Calories960 kcal
Fat40 g
Saturated Fat6 g
Carbohydrate98 g
Sugar20 g
Dietary Fiber6 g
Protein50 g
Cholesterol180 mg
Sodium2660 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot
•Measuring Cups
•Measuring Spoons
•Strainer
•Large Bowl
•Whisk
•Box Grater
•Medium Bowl
•Medium Non-Stick Pan
•Colander
•Large Non-Stick Pan
•Paper Towel

Cooking Steps

Cook noodles
1

Before starting, wash and dry all produce.Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Heat Guide for Step 2: 1/2 tsp (1 tsp) mild, 1 tsp (2 tsp) medium, 2 tsp (4 tsp) spicy! Add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min. Reserve 1/2 cup (1 cup) noodle water, then drain. Rinse under cold water, tossing often, until noodles are chilled, 1 min.Using a pair of scissors, make a few cuts in the strainer to cut up noodles. Set aside to drain.

Make creamy peanut dressing
2

Add peanut butter and 1/4 cup (1/2 cup) reserved noodle water to a large bowl, then whisk until smooth.Add miso, hoisin sauce, ginger-garlic puree, soy sauce, 2 tbsp (4 tbsp) oil and 2 tsp (4 tsp) sriracha. (NOTE: Reference heat guide.)Season with pepper to taste, then whisk to combine. Set aside.

Prep tofu
3

Heat a large non-stick pan over medium-high heat.While the pan heats, pat tofu dry with paper towels, then cut into 1/2-inch cubes.Add tofu to a medium bowl. Season with pepper and 1/4 tsp (1/2 tsp) salt, then sprinkle flour over top. Toss to coat.

Fry tofu and shrimp
4

Add 1 tbsp oil, then tofu to the hot pan. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl, using 1 tbsp oil per batch). Cook, tossing occasionally, until golden-brown, 5-7 min.Transfer tofu to a plate to cool.Meanwhile, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.Heat a medium non-stick pan over medium heat. When hot add 1 tbsp (2 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 3-4 min. Set aside.

Prep
5

While tofu and shrimp cook, core, then cut pepper into 1/4-inch slices.Coarsely grate 1 cucumber (2 cucumbers for 4 ppl). Cut remaining cucumber in half lengthwise, then into 1/4-inch half moons. Roughly chop cilantro.

Finish and serve
6

Combine chow mein noodles, peppers, grated and half-moon cucumbers, half the cilantro and half the dressing in another large bowl.Divide noodle salad between bowls. Top with tofu. Drizzle remaining dressing over top. Sprinkle remaining cilantro over bowls.

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