Rice noodles with peanut sauce is definitely one of our favorite recipes. Anything with peanut sauce tastes good, right? This recipe uses canola oil for frying.
Ingredients
- 300 g rice noodles
- 270 g tofu (firm)
- 2 thumb ginger
- 3 clove garlic
- 3 x spring onion
- 2 x carrot
- 1 x broccoli
- 1 x zucchini
- ½ x cucumber
- 1 pinch sesame seeds
- 3 slices lime juice
- 5 tbsp peanut butter
- 4 tbsp soy sauce
- 2 tsp sesame oil
- 2 tbsp sriracha
- 2 ½ dl water
Method
- Rinse and finely chop the garlic and ginger.
- Fry garlic, ginger and spring onion with a little rapeseed oil and let it simmer for a few minutes.
- Then add the broccoli, carrots and squash, and cook until the vegetables are crunchy. Add a little sesame oil and soy sauce. Note: Save some carrot strips, as well as spring onions, which you will later dander on the plate.
- Boil the noodles, and rinse with cold water when they are done. Then put a little sesame oil over it so the noodles don't stick to each other.
- Squeeze the water out of the tofu, then cut into thin cubes. Fry the tofu with a little oil, sesame oil and soy sauce.
- Start with the peanut sauce by mixing all the ingredients in a small saucepan with water. Stir well until you get a fairly thick mixture.
- Mix the noodles, vegetables and peanut sauce in a bowl.
- Top with sesame seeds, lime juice and a little spring onion, and add fresh carrots and cucumber on the side.
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