One-pan Peanut and Lime Noodles with Tofu
with mushrooms, bell pepper and pak choi
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
•Quick
•Veggie
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: Wheat, Cereals containing gluten, Soya)
20 grams
Peanuts
(Contains: Peanut)
440 grams
Udon Noodles
(Contains: Wheat, Cereals containing gluten)
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)3154 kJ
Energy (kcal)754 kcal
Fat28.2 g
of which saturates4 g
Carbohydrate89.9 g
of which sugars20.6 g
Dietary Fiber11.6 g
Protein39 g
Cholesterol0.3 mg
Salt3.5 g
Potassium664 mg
Calcium238.7 mg
Iron1.1 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
•Grater
Cooking steps
1
- 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.
2
- 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.
3
- Chop the tofu into 2cm cubes. Toss with salt, pepper and a drizzle of oil.
- Place a large pan over high heat with a drizzle of oil.
- Once hot, fry the tofu, bell pepper and mushrooms until softened, 5-6 mins.
- Meanwhile, crush the peanuts in the unopened sachet with the back of a pot.
4
- Add the pak choi to the pan.
- Fry until softened, 2-3 mins. Season with pepper.
5
- 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.
6
- Share the peanut and lime noodles between bowls.
- Garnish with peanuts and a lime wedge.
- Sprinkle over as much of the remaining chilli as you like.
