Photo by laura limsenkhe on Unsplash
Peanut butter noodles with tofu & veg
Wholemeal noodles with stir-fried tofu, kale, green beans, edamame, garlic, and a sauce of peanut butter, tahini, and soy.
- 320 g Edamame beans, frozen or fresh
- 1 tbsp Sesame oil
- 4 Garlic cloves, sliced
- 320 g Green beans, sliced
- 200 g Kale or cavolo nero, stalks removed, thinly sliced
- 450 g Firm tofu, cubed
- 150 g Wholemeal noodles
- Spring onions, sliced, to serve (optional)
- Red chilli, sliced, to serve (optional)
- 2 tbsp Black and white sesame seeds, to serve
- 3½ tbsp Peanut butter
- 1 tbsp Tahini
- 2 tbsp Low-salt soy sauce
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Put the edamame beans in a heatproof bowl with 2 tbsp water. Cover and microwave on high for 6 mins. Drain and set aside.
- Step 2
Heat the sesame oil in a large pan or wok over a medium heat.
- Step 3
Add the sliced garlic and cook until just golden (be careful not to burn it).
- Step 4
Add the green beans and kale, stirring frequently until the kale has wilted and the green beans are tender.
- Step 5
Stir in the cooked edamame beans and cubed tofu.
- Step 6
Turn off the heat or reduce to very low while you prepare the noodles and sauce.
- Step 7
Cook the noodles following pack instructions (usually 2-3 mins). Drain well.
- Step 8
In a small bowl, whisk together the peanut butter, tahini and soy sauce. Add a splash of water to achieve a thick, pourable consistency.
- Step 9
Add the cooked noodles and sauce to the pan over a medium heat with the vegetables and tofu.
- Step 10
Mix to ensure everything is evenly coated.
- Step 11
Sprinkle with spring onions and sliced chilli, if using, and sesame seeds. Serve immediately.
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