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Patterns
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Veggie Peanut Noodles
Serves two hungry or three normal appetites
Ingredients
6 oz. soba noodles
2 tsp canola oil
1 red (sweet) pepper
1/2 lb. extra firm tofu
6 spring onions
2 cups broccoli slaw
2 tsp fresh cilantro
2 tsp creamy peanut butter
3 tsp soy sauce
1 tsp lime juice
4 cloves minced garlic
1/2 tsp minced ginger
1/4 tsp crushed red pepper flakes or to taste
Directions
- Cook soba noodles according to package directions, drain and
rinse with cold water. Drain again and set aside.
- Dice red pepper and tofu and chop spring onions (white and
green parts) into 1-inch peices.
- Heat oil over medium high heat and stir fry tofu, peppers and
broccoli slaw for three minutes.
- Add spring onions and stir fry for two more minutes.
- Turn off heat and add cilantro, stirring until wilted. Set
aside to cool.
- To make sauce, wisk together remaining ingredients.
- When veggies have cooled, mix together all ingredients and
serve at room temperature.
For the perfect lunch: Divide the noodles, veggies
and sauce into thirds and package separately into snack-sized plastic
bags or your favorite bento box. At lunchtime, mix together all
the ingredients and enjoy!
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