Nouilles au tofu style satay
avec légumes verts sautés
Quoi de mieux qu'un plat frais et léger à base d’arachides et de tofu? Les nouilles Ramen se marient avec de délicieux rubans de carottes et du bok choy, le tout mélangé à dans une sauce satay maison décadente. Ce repas apporte toutes les saveurs délicieuses des plats à emporter thaïlandais à votre table, et il est plus rapide que la livraison!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Tofu
(Contient Soya)
200 g
Nouilles chow mein
(Contient Blé)
2 pièce(s)
Bok choy de Shanghai
1 pièce(s)
Carotte
1 pièce(s)
Beurre d'arachides
(Contient Arachides)
1 cs
Sauce soya
(Contient Soya, Blé, Sulfites Peut contenir Sésame, Sulfites, Blé, Crustacés, Oeuf, Poisson, Lait, Moutarde)
¼ tasse(s)
Sauce aux huîtres végétarien
(Contient Soya Peut contenir Moutarde, Sésame, Sulfites, Crustacés, Oeuf, Poisson, Lait)
2 pièce(s)
Miel
1 pièce(s)
Lime
2 pièce(s)
Gousses d'ail
2 pièce(s)
Oignon vert
Pas inclus dans votre livraison
2.66 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
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.