Satay Tofu Noodles
with Stir-Fried Greens
What's better than a fresh and light dish featuring peanuts and tofu? Ramen noodles bring together delicious carrot ribbons and bok choy, all mixed together with a decadent homemade satay sauce. This meal brings all the yummy flavour of Thai takeout to your table, and it's faster than delivery!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain traces of: Wheat)
200 g
Chow Mein Noodles
(Contains: Wheat May contain traces of: Wheat, Egg)
2 unit(s)
Shanghai Bok Choy
1 unit(s)
Carrot
1 unit(s)
Peanut Butter
(Contains: Peanuts)
1 tbsp
Soy Sauce
(Contains: Soy, Wheat, Sulphites May contain traces of: Wheat, Egg, Gluten, Sesame, Sulphites, Mustard, Milk, Crustaceans, Soy, Fish, Tree nuts)
¼ cup
Vegetarian Oyster Sauce
(Contains: Soy May contain traces of: Wheat, Egg, Gluten, Sesame, Sulphites, Mustard, Milk, Crustaceans, Soy, Fish, Tree nuts)
2 unit(s)
Honey
1 unit(s)
Lime
2 unit(s)
Garlic, cloves
2 unit(s)
Green Onion
Not included in your delivery
2.66 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add 10 cups hot water to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Cut bok choy into 1-inch pieces. Using a strainer, rinse bok choy to wash away hidden dirt.
- Thinly slice green onions.
- Peel, then cut carrot into 1/4-inch half-moons.
- Juice half the lime (whole lime for 4 ppl), then cut any remaining lime into wedges.
- Peel, then mince or grate garlic.
- Pat tofu dry with paper towels, poke all over with a fork. Cut tofu into 1/2-inch pieces. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp oil then tofu. Pan-fry, turning cubes occasionally, until crispy and golden-brown all over, 6-7 min. (TIP: For 4 ppl cook tofu in 2 batches, using 1 tbsp oil for each batch.)
- Transfer tofu to a plate and set aside. Cover to keep warm.
- Reduce heat to medium.
- Add carrots and 1/4 cup (1/3 cup) water to the same pan, Cook, stirring often, until water is absorbed, 2-4 min.
- Add 1 tbsp (2 tbsp) oil, then garlic and bok choy. Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min.
- Transfer veggies to the plate with tofu.
- Meanwhile, add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain noodles with a strainer. Rinse under warm water.
- Return noodles to the same pot, off heat. Add 2 tsp (4 tsp) oil, then gently toss to coat.
- Using a pair of scissors, make a few cuts in the pot to cut up noodles.
- Set aside.
- Whisk together peanut butter, reserved pasta water and honey in a large bowl until smooth.
- Add vegetarian oyster sauce, soy sauce and lime juice.
- Add veggies, tofu and sauce to the pot with noodles, then toss to combine.
- Divide veggie tofu noodles between bowls.
- Drizzle over any remaining sauce from the bowl.
- Sprinkle over green onions.
- Squeeze over a lime wedge, if desired.
