Vegetable Noodles with Nuts

Ingredients

• 400 g soba noodles
• 3 tbsp light soy sauce
• 200 g Sugar snap peas
• 2 carrots
• 4 Spring Onions
• 250 g Tofu
• 1 tbsp peanut oil
• 60 g shelled peanuts
• 2 tbsp finely ground peanut butter
• 150 ml coconut milk
• coriander leaves (for garnish)

Instructions

1. 1.

   Cook the noodles in water with 2 tbsp soy sauce until al dente.

2. 2.

   Wash, trim and cut the sugar snap peas diagonally into pieces. Peel and slice the carrots. Wash, trim and cut the spring onions into rings. Dice the tofu into small cubes. Sauté the vegetables with the peanuts in hot oil for 1-2 minutes. Stir in the peanut butter and deglaze with a little water and coconut milk. Simmer gently for about 5 minutes until slightly thickened. Add the tofu and heat through. Season with the remaining soy sauce.

3. 3.

   Drain the noodles, toss them lightly, and serve garnished with coriander leaves.