Satay Tofu Noodles
with Stir-Fried Greens
What's better than a fresh and light dish featuring peanuts and tofu? Ramen noodles bring together delicious carrot ribbons and bok choy, all mixed together with a decadent homemade satay sauce. This meal brings all the yummy flavour of Thai takeout to your table, and it's faster than delivery!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
200 g
Chow Mein Noodles
(Contains Wheat)
2 unit(s)
Shanghai Bok Choy
1 unit(s)
Carrot
1 unit(s)
Peanut Butter
(Contains Peanuts)
1 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
¼ cup
Vegetarian Oyster Sauce
(Contains Soy May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
2 unit(s)
Honey
1 unit(s)
Lime
2 unit(s)
Garlic, cloves
2 unit(s)
Green Onion
Not included in your delivery
2.66 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add 10 cups hot water to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Cut bok choy into 1-inch pieces. Using a strainer, rinse bok choy to wash away hidden dirt.
- Thinly slice green onions.
- Peel, then cut carrot into 1/4-inch half-moons.
- Juice half the lime (whole lime for 4 ppl), then cut any remaining lime into wedges.
- Peel, then mince or grate garlic.
- Pat tofu dry with paper towels, poke all over with a fork. Cut tofu into 1/2-inch pieces. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp oil then tofu. Pan-fry, turning cubes occasionally, until crispy and golden-brown all over, 6-7 min. (TIP: For 4 ppl cook tofu in 2 batches, using 1 tbsp oil for each batch.)
- Transfer tofu to a plate and set aside. Cover to keep warm.
- Reduce heat to medium.
- Add carrots and 1/4 cup (1/3 cup) water to the same pan, Cook, stirring often, until water is absorbed, 2-4 min.
- Add 1 tbsp (2 tbsp) oil, then garlic and bok choy. Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min.
- Transfer veggies to the plate with tofu.
- Meanwhile, add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain noodles with a strainer. Rinse under warm water.
- Return noodles to the same pot, off heat. Add 2 tsp (4 tsp) oil, then gently toss to coat.
- Using a pair of scissors, make a few cuts in the pot to cut up noodles.
- Set aside.
- Whisk together peanut butter, reserved pasta water and honey in a large bowl until smooth.
- Add vegetarian oyster sauce, soy sauce and lime juice.
- Add veggies, tofu and sauce to the pot with noodles, then toss to combine.
- Divide veggie tofu noodles between bowls.
- Drizzle over any remaining sauce from the bowl.
- Sprinkle over green onions.
- Squeeze over a lime wedge, if desired.