Satay Tofu and Saucy Coconut Noodles

Nutrition per serve

Ingredients

• 200g Chinese cabbage
• 1pcs carrot
• 1clove garlic
• 20g Asian-style stock powder
• 150g egg noodles
• 200g peanut satay tofu
• 200ml coconut milk
• 125ml (½ cup) boiling water
• 15ml white vinegar
• 10ml soy sauce
• 10ml sugar
• 15ml vegetable oil

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the noodles. Cut the cabbage into 3cm chunks. Peel the carrot, then shred using a julienne peeler or coarsely grate with a box grater. Crush or finely chop 1 garlic clove. Put the Asian-style stock powder in a heatproof jug, add 125ml (½ cup) boiling water and stir to dissolve.
2. Step 2 — Pickle carrot
   Combine 1 tbs white vinegar, 2 tsp soy sauce and 2 tsp sugar in a large bowl. Add the carrot and toss to combine. Set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Cook noodles
   Cook the noodles in the pan of boiling water for 2 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking. Heat 2 tsp vegetable oil in a medium deep frypan over medium heat. Cook the tofu for 2 mins each side or until golden and warmed through. Remove from the pan and cut into 1cm-thick strips.
4. Step 4 — Soften cabbage
   Heat 2 tsp vegetable oil in the same pan over medium-high heat. Cook the cabbage and garlic, stirring, for 2 mins or until softened. Stir in the coconut milk and stock and bring to a simmer. Reduce the heat to medium-low and cook for 1 min.
5. Step 5 — Serve up
   Add the noodles to the cabbage mixture and toss to combine. Remove the pan from the heat. Taste, then season with salt and pepper. Divide the noodle and cabbage mixture among bowls. Top with the tofu and drained pickled carrot and enjoy!
6. Step 6 — Did you know?
   Chinese cabbage is a versatile veggie with a mild, sweet flavour. It can be shredded and eaten raw in coleslaw, used in stir-fries, for Korean kimchi or in soups and curries. It goes by many names, including wombok, wong bok, napa cabbage and celery cabbage.

Allergens

Sojabohnen, Gluten, Sesamsamen, Sulfit, Wheat, Eier, Peanut