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Vibrant Veggie Noodles with Tofu

Vibrant Veggie Noodles with Tofu

with cabbage and bell pepper
3.0(2)
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Get 50% off your first box!
Calories
: 
627 kcal
Protein
: 
30.4g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Soya
Serving amount

440 grams

Udon Noodles

(Contains: Cereals containing gluten, Wheat)

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

1 sachet(s)

Soy Sauce

(Contains: Cereals containing gluten, Wheat, Soya)

1 unit(s)

Bell Pepper

1 sachet(s)

Garlic, Ginger & Lemongrass Paste

½ unit(s)

Cabbage

5 grams

Coriander

2 sachet(s)

Ketjap Manis

(Contains: Cereals containing gluten, Wheat, Soya)

1 unit(s)

Lime

2 sachet(s)

Thai Style Spice Mix

1 sachet(s)

Honey

180 grams

Tofu

(Contains: Soya)

Not included in your delivery

2 unit(s)

Egg (Optional)

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)2625 kJ
Energy (kcal)627 kcal
Fat16.5 g
of which saturates2.4 g
Carbohydrate92.8 g
of which sugars23.6 g
Dietary Fiber12.2 g
Protein30.4 g
Salt10.1 g
Potassium598.2 mg
Calcium252.9 mg
Iron0.8 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.
•Grater
•Colander

Cooking steps

Cook the Noodles
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 prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

Prep the Veg
2
  • Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
  • Quarter the lime.
  • Cut out and discard the tough core of the cabbage. Grate half.
  • Roughly chop the coriander (stalks and all).
Fry the Veg
3
  • Place a large pan over high heat with a drizzle of oil.
  • Chop the tofu into 2cm cubes and season with salt and pepper.
  • Fry for 6-8 mins. Remove once cooked.
  • Add the bell pepper and cabbage and fry until just soft, 3-4 mins.
  • Continue to stir as they cook.
Add the Spice
4
  • Add the Thai spice and lemongrass paste and fry for 1 min more. 
  • Squeeze in the juice of two lime wedges (per 2P).
  • Add the ketjap manis and soy sauce. Simmer for 2 mins.
  • Add a splash of water if you feel the sauce is too thick.
Toss the Noodles
5
  • Add the tofu and drained noodles to the pan.
  • Stir to coat the noodles and cook until everything is piping hot, 1-2 mins.
  • Season to taste with salt and pepper. Stir through the honey.

TIP: To add an optional egg, place a pan over medium-high heat with a drizzle of oil. Once hot, fry for 4-5 mins, or until the egg white is cooked and the yolk is your desired firmness. Lower the heat as needed.

Dish Up
6
  • Share the noodles between your bowls (top with optional egg). 
  • Finish with a sprinkling of coriander and crispy onions. 
  • Serve any remaining lime wedges alongside.
Meal right image

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