Malaysian Tofu & Sesame Noodle Bowl
with Roasted Peanuts
This one looks pretty delicious, right? Well, lucky for you it won’t be long before you can taste how good it is, as this one’s ready in a flash! But it’s no flash in the pan, you’ll want to eat it again and again. The carrot matchsticks add some lovely crunch to this one but it works if you grate them too. Up to you! We’re nice like that.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 knob
ginger
1 bunch
spring onions
1 unit
carrot
1 unit
red capsicum
½ packet
udon noodles
(Contains Gluten, Wheat;)
1 block
Malaysian tofu
(Contains Soy, Gluten, Peanut, Wheat; May be present: Sesame. )
1 sachet
black sesame seeds
(Contains Sesame; May be present: Tree Nuts, Gluten, Milk, Peanut, Soy. )
1 packet
roasted peanuts
(Contains Peanut; May be present: Tree Nuts, Milk, Sesame, Soy. )
1 bunch
coriander
Not included in your delivery
olive oil
2 tbs
soy sauce
(Contains Gluten, Soy;)
2 tbs
honey
Nutritional Values
Utensils
Instructions
Bring a medium saucepan of water to the boil. TIP: Put a lid on the saucepan to boil the water faster! Cut the carrot (unpeeled) into thin matchsticks. TIP: You can grate the carrot if you’d prefer! Thinly slice the red capsicum. Thinly slice the spring onion (keep the white and green parts separate). Finely chop the coriander. Finely grate the ginger.
Add the udon noodles (see ingredients list) to the saucepan of boiling water and cook for 8-10 minutes, or until just tender. Drain and refresh under cold water. Return to the pan and drizzle with olive oil to prevent the noodles from sticking together.
While the noodles are cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Once hot, add the Malaysian tofu and fry for 2 minutes on each side, or until golden. Transfer to a plate and cover with foil to keep warm.
Return the pan to a medium heat with a drizzle of olive oil. Add the carrot and the capsicum and stir-fry for 3-5 minutes, or until softened. Add the ginger and spring onion (white part) and cook, stirring, for 1 minute. Add the soy sauce and honey and simmer for 1 minute. Add the noodles and black sesame seeds and stir to combine.
Slice each piece of Malaysian tofu into about six slices.
Divide the sesame noodles between bowls. Top with the sliced tofu, roasted peanuts, spring onion (green parts) and coriander.