Peanut butter lovers, rejoice! The nutty aroma and subtle creaminess of peanut butter boost this deeply delicious sauce that we're using to coat slurpy noodles and crisp vegetables.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
1 unit
Tofu
(Contains Soy)
170 g
Linguine
(Contains Wheat)
170 g
Vegetable Mix
½ unit
Red Onion
28 g
Peanuts, chopped
(Contains Peanuts)
4 tbsp
Ginger-Garlic Puree
(Contains Soy, Wheat)
4 tbsp
Honey-Garlic Sauce
(Contains Soy)
1.5 tbsp
Peanut Butter
(Contains Peanuts)
1 tbsp
Beef Stock Powder
(Contains Soy, Sulphites)
1 tsp
Garlic Salt
1 tbsp
Butter*
(Contains Milk)
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
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.Meanwhile, cut any large broccoli florets into bite-sized pieces.Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch slices.
Heat a large non-stick pan over medium heat.When hot, add peanuts to the dry pan. (TIP: You can skip this step if you don't want to toast the peanuts.)Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)Transfer peanuts to a plate.Add peanut butter and 1/4 cup (1/2 cup) warm water to a medium bowl. Whisk until smooth. Add ginger sauce, honey-garlic sauce and half the beef stock powder. Whisk to combine.
Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve 1/4 cup (1/2 cup) pasta water, then drain and return linguine to the same pot, off heat.
Meanwhile, heat the same pan (from step 2) over medium-high.When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted, 30 sec.Add onions, vegetable mix and 2 tbsp (4 tbsp) water. Season with half the garlic salt and pepper, then stir to combine. Cover and cook, stirring occasionally, until tender-crisp, 3-4 min.Remove from heat. Transfer veggies to a plate, then cover to keep warm.Carefully wipe the pan clean.
Reheat the same pan over medium-high.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then tofu. Cook, stirring often until crispy, 5-6 min. Season with remaining garlic salt, remaining beef stock powder and pepper. Stir to mix.Add sauce mixture. Bring to a simmer. Cook, stirring often, until sauce is warmed through and fragrant, 1 min.
Add linguine and veggies to pan with sauce. Season with salt and pepper, then toss to combine.Cook, stirring occasionally, until linguine and veggies are warmed through, 1-2 min. (TIP: For a lighter sauce, add reserved pasta water, 1-2 tbsp at a time, until desired consistency is reached.) Divide linguine and any remaining sauce in the pot between plates.Sprinkle peanuts over top.