Chilli Garlic Tofu Noodles
with teriyaki veg and crunchy peanuts
The wonderful thing about these garlic noodles is that you can customise them to suit your individual taste. If you're a fan of heat, add plenty of chilli flakes for extra bite. If you like things on the milder side, simply be more reserved with your chilli flake shake!
Tags:
Optional Spice
•Calorie Smart
Allergens:
Peanut
•Soya
•Wheat
•Egg
The quantities provided above are averages only.
Total30 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Bell Pepper
2 unit(s)
Scallion
20 grams
Peanuts
2 sachet(s)
Soy Sauce
150 grams
Egg Noodles
1 sachet(s)
Teriyaki Sauce
1 unit(s)
Lime
2 unit(s)
Garlic
1 sachet(s)
Dried Chilli Flakes
1 unit(s)
Pak Choi
180 grams
Tofu
Not included in your delivery
1 tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2831 kJ
Energy (kcal)677 kcal
Fat25.2 g
of which saturates3.3 g
Carbohydrate80.6 g
of which sugars18.7 g
Dietary Fiber3.7 g
Protein33.1 g
Salt7.3 g
Potassium233.4 mg
Calcium202.1 mg
Iron0.6 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Sieve
•Grater
Cooking Steps
1
- Boil a pot of salted water for the noodles.
- When the water is boiling, add the noodles and cook until softened, 4-6 mins.
- Drain in a sieve then return to the pot, off the heat.
- Add a splash of oil and toss to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
- Zest and quarter the lime.
- Trim and thinly slice the scallion.
- Peel and grate the garlic (or use a garlic press).
- Trim the pak choi then chop widthways into quarters.
3
- Add the chilli flakes (use less if you don't like spice), lime zest, 1 tbsp oil (per 2P), half the garlic and half the soy sauce to a medium bowl.
- Stir to combine.
NOTE: Swapping to tofu? Chop into 2cm cubes, marinate as instructed and fry in the hot pan for 6-8 mins.
4
- Place a pan over medium-high heat (without oil).
- Once hot, add the pork along with the sauce from the bowl.
- Stir-fry until cooked through, 5-6 mins. IMPORTANT: Pork is cooked when no longer pink in the middle.
5
- Add the pepper and pak choi until starting to soften, 4-5 mins.
- Add the remaining garlic. Fry until fragrant, 30 secs.
- Add 75ml water (per 2P), the juice of 2 lime wedges (per 2P), teriyaki sauce and remaining soy sauce. Stir together and bring to the boil.
- Add a splash of water to loosen the sauce if needed. Season to taste with salt and pepper.
- Toss the noodles in the sauce until coated and warmed through, 1-2 mins.
6
- Roughly chop the peanuts.
- Divide the noodles between bowls.
- Finish with a scattering of peanuts and scallion.
- Serve remaining lime wedges alongside for squeezing over.
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