Asian Noodles with Vegetables, Tofu and Peanut Sauce

Ingredients

• 100 g unsalted peanuts
• 2 shallots
• 2 cloves garlic
• 3 tbsp sweet soy sauce (kecap manis)
• 0.5 lemon (juice)
• 1 tsp Sambal oelek
• 1 tbsp palm sugar
• 2 tbsp peanut oil
• 300 ml coconut milk
• Salt
• 400 g Asian wheat noodles
• 200 g red cabbage
• 4 Spring Onions
• 4 Carrots
• 1 red bell pepper
• 250 g Tofu
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   For the sauce, roast the peanuts in a dry pan until golden brown and then chop finely. Peel and dice the shallots. Peel and mince the garlic. Combine peanuts, shallots, garlic, kecap manis, lemon juice, sambal oelek and palm sugar in a tall container and blend with an immersion blender into a creamy paste. Heat peanut oil in a pot and briefly toast the peanut cream. Add coconut milk, stir until smooth and simmer for about 3 minutes. Season with salt.

2. 2.

   Cook the noodles according to package instructions. Slice the red cabbage into thin strips. Wash, trim and cut spring onions into rings. Peel carrots and slice into thin ribbons. Wash bell pepper, halve, deseed, trim and cut into strips. Dice tofu into cubes.

3. 3.

   Drain the noodles and divide onto four plates. Sprinkle red cabbage and bell pepper over them, pour sauce on top, then scatter spring onion rings, carrot ribbons and tofu cubes before serving.