One-pan Peanut and Lime Noodles with Tofu

Name: One-pan Peanut and Lime Noodles with Tofu with mushrooms, bell pepper and pak choi
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 1 unit(s) Bell Pepper; 150 grams Mushrooms; 1 unit(s) Chilli; 1 unit(s) Pak Choi; 1 unit(s) Lime; 1 sachet(s) Soy Sauce; 1 sachet(s) Peanut Butter; 1 unit(s) Ginger; 2 sachet(s) Ketjap Manis; 20 grams Peanuts; 300 grams Udon Noodles; 180 grams Tofu; to taste Salt; to taste Pepper; to taste Oil; to taste Water

with mushrooms, bell pepper and pak choi

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These noodles are saucy, zesty and thanks to the addition of peanut butter and peanuts they've also got plenty of creaminess and crunch.

Tags:

Veggie

•Family Friendly

•Quick

Allergens:

Wheat

•Cereals containing gluten

•Soya

•Peanut

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Bell Pepper

150 grams

Mushrooms

1 unit(s)

Chilli

1 unit(s)

Pak Choi

1 unit(s)

Lime

1 sachet(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

1 sachet(s)

Peanut Butter

(Contains: Peanut)

1 unit(s)

Ginger

2 sachet(s)

Ketjap Manis

(Contains: Soya, Wheat)

20 grams

Peanuts

(Contains: Peanut May be present: Nuts, Sesame, Cereals containing gluten)

300 grams

Udon Noodles

(Contains: Wheat)

180 grams

Tofu

(Contains: Soya)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)2795 kJ

Energy (kcal)668 kcal

Fat28.4 g

of which saturates4.2 g

Carbohydrate72.8 g

of which sugars19.3 g

Dietary Fiber5.6 g

Protein34.2 g

Cholesterol0 mg

Salt4.77 g

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

•Grater

Cooking Steps

Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Peel and grate the ginger.
Roughly chop the mushrooms.
Halve the chilli lengthways, deseed, then finely chop.
Trim the pak choi, halve lengthways, then thinly slice widthways.

Zest the whole lime, juice one-half and cut the other half into wedges.
In a small bowl, mix together the soy sauce, peanut butter, ginger, lime zest, half the chilli (use less if you don't like spice) and the ketjap manis.
Gradually mix in 50ml water (per 2P) and the lime juice until smooth.

Place a large pan over high heat with a drizzle of oil.
Once hot, fry the bell pepper and mushrooms until softened, 5-6 mins.
Meanwhile, crush the peanuts in the unopened sachet with the back of a pot.

NOTE: Adding tofu? Chop into 2cm cubes and fry with the veg for 6-8 mins.

Add the pak choi to the pan.
Fry until softened, 2-3 mins. Season with pepper.

Add the noodles and peanut sauce to the pan.
Toss to coat everything in the sauce, using a fork to gently separate the noodles.
Stir-fry for 2-3 mins. Add a splash of water if it looks too dry.