Udon Noodles in a Satay Sauce with Tofu
with edamame and green beans
Satay sauce with added spice is the star of the veggie recipe which also features udon noodles and edamame beans.
Tags:
Veggie
•Family Friendly
•Quick
•Protein Rich
Allergens:
Wheat
•Peanut
•Soya
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
300 grams
Udon Noodles
(Contains: Wheat)
1 sachet(s)
Peanut Butter
(Contains: Peanut)
1 unit(s)
Ginger
150 grams
Green Beans
80 grams
Edamame Beans
(Contains: Soya)
2 unit(s)
Garlic
1 sachet(s)
Dried Chilli Flakes
180 grams
Tofu
(Contains: Soya)
1 sachet(s)
Ketjap Manis
(Contains: Soya, Wheat)
1 pack(s)
Coconut Milk
½ unit(s)
Lime
1 sachet(s)
Gochujang Paste
(Contains: Soya)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)3194 kJ
Energy (kcal)763 kcal
Fat38.2 g
of which saturates17.3 g
Carbohydrate72.5 g
of which sugars15.4 g
Dietary Fiber6.2 g
Protein34.2 g
Cholesterol0 mg
Salt1.73 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
•Grater
•Colander
Cooking Steps
1
- Boil a large pot of salted water for the udon noodles.
- Add the noodles and cook until warmed through, 1-2 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to stop them sticking together.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
- Trim and halve the green beans.
- Quarter the lime.
- Place a large pan over high heat with a drizzle of oil.
- Once the oil is hot, add the garlic and ginger and fry until just softened, 3-4 mins. Continue to stir while it cooks.
NOTE: Adding tofu? Chop into 2cm cubes, season as instructed and fry in the hot pan for 6-8 mins before adding the veg.
3
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Add the coconut milk, peanut butter, gochujang, ketjap manis and a big pinch of sugar.
- Mix to combine and bring to the boil. Lower the heat and add the edamame and green beans.
- Cook the sauce until thickened and creamy, stirring continuously, 6-8 mins. Remove from the heat and stir through the noodles.
- Mix well and season to taste with salt, pepper, sugar and lime juice. Loosen with a splash of water if necessary.
4
- Divide the noodles between bowls.
- Serve any remaining lime wedges on the side for squeezing over.
- Scatter over the chilli flakes (as much as you'd like).
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