Vegan Asian Noodle Stir‑Fry

Ingredients

• 320 g wide rice noodles
• Salt
• 400 g smoked tofu
• 2 red bell peppers
• 20 g fresh ginger root
• 3 Tbsp peanut butter (15 g each)
• 4 tbsp soy sauce
• 4 tbsp sesame oil
• ½–1 Tbsp sambal oelek
• 2 tbsp sesame seeds (15 g each)
• 2 Spring Onions
• 2 Tbsp roasted peanuts (15 g each)

Instructions

1. 1.

   Cook noodles according to package instructions in plenty of boiling salted water for about 9 minutes until al dente. Drain and set aside.

2. 2.

   Pat tofu dry with paper towels and cut into cubes. Halve the bell peppers, remove seeds, wash and slice into strips. Peel and finely chop ginger.

3. 3.

   Blend peanut butter with soy sauce, 2 Tbsp sesame oil and sambal oelek using a stick blender until smooth. If the sauce is too thick, add a little water.

4. 4.

   Heat remaining sesame oil in a pan. Fry tofu cubes for 6–7 minutes over medium heat, turning occasionally. Add bell pepper strips and ginger, cooking for another 5 minutes. Stir in 1 Tbsp sesame seeds, mix well and let steam for an additional 2–3 minutes.

5. 5.

   Add about half of the peanut sauce and simmer gently for 2–3 minutes on low heat. Then add the remaining sauce and noodles, tossing everything together and warming for 5 minutes. Meanwhile trim, wash and slice spring onions into thin rings.

6. 6.

   Serve the noodle mixture in bowls, garnishing with spring onion rings, roasted peanuts and leftover sesame seeds.