Fast Spicy Rendang Tofu Noodles

Nutrition per serve

Ingredients

• 1pcs carrot
• 1pcs spring onion
• 2clov garlic
• 200g peanut satay tofu
• 45g rendang curry paste
• 180g udon noodles
• 200g stir-fry mix
• 20g roasted peanuts
• 5ml sugar
• 5ml soy sauce
• 1pcs neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the noodles. Thinly slice the carrot. Slice the spring onion. Crush or finely chop the garlic. Cut the tofu into triangles.
2. Step 2 — Make curry sauce
   Combine half the curry paste*, 1 tsp sugar, 1 tsp soy sauce and 2 tbs water in a bowl.
3. Step 3 — Cook noodles
   Cook the noodles in the pan of boiling water for 8 mins or until tender. Drain, then rinse under cold water to prevent the noodles from sticking.
4. Step 4 — Start stir-fry
   Meanwhile, heat a generous drizzle of oil in a large deep frypan over high heat. Cook the carrot, spring onion and tofu, stirring regularly, for 2-3 mins until the tofu is browned. Add the garlic and cook, stirring, for 30 secs or until fragrant.
5. Step 5 — Add curry sauce
   Add the curry sauce to the tofu and vegetables and cook, stirring, for 1 min or until slightly reduced.
6. Step 6 — Get ready to serve
   Add the stir-fry mix and noodles to the tofu mixture and cook, stirring, for 30 secs or until combined and the noodles are heated through. Divide the noodle stir-fry among bowls. Scatter with the peanuts to serve.

Allergens

Soy, Gluten, Peanut, Wheat