Main Dishesdeliciouslyella
Spicy Noodle Bowl
This recipe is so simple and bursting with flavour. The mix of the fresh mange tout and bean sprouts, roasted courgette and crunchy cashews go so well together topped with the peanut butter and tamari sauce. A perfect quick dinner.
👥 2 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
📝 Preparation Steps
1
Preheat oven to 180°C / 160°C fan / 350°F.
2
Start by draining the tofu. Once drained, place a paper towel over the top and leave something heavy on it for ⏱️ 20 minutes to press out excess liquid.
3
Pat dry, then cut the tofu into bite-sized pieces and place on a baking tray with the courgette. Drizzle the tofu pieces and courgette with olive oil and cook in the oven for ⏱️ 35-40 minutes until golden.
courgette1
4
Cook the noodles according to packet instructions, adding the mangetout in the last minute or two.
mangetout1.5 oz
5
Once cooked, drain and mix together with most of the red chilli, courgette, tofu, bean sprouts and chopped coriander.
red chilli1courgette1
6
Make the dressing by mixing together the peanut butter with 2 tablespoons of olive oil, 1 teaspoon of tamari, salt and pepper – drizzle over the noodles and give it all a good mix together.
peanut butter1 tablespoontamari1 teaspoon
7
Top with the remaining chilli and roasted cashews before serving.
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