Nutty Noodle Stir Fry

A delicious, nutty dish packed full of veggies.

These type of dishes are my favourite. I am a big noodle fan, give me a Wagamama any day! I love all the flavours of the ginger, sesame oil, nuts etc it all works so well together.

Tofu is a great accompaniment to these type of dishes. I tend not to marinade it as I find the sauce is enough drizzled over it but I'll certainly be sharing some great marinaded tofu recipes soon!

Don't have any noodles? Give it a try with some steamed brown rice.

How do we do it?

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Another one of my favourites, the sauce teamed with the crispy tofu is so good! Full of veggies, protein from the tofu and a hearty filling of noodles, it's a perfect well rounded dish.

Recipe - Serves 1

Roast Broccoli

• 3 Broccoli pieces

• Drizzle Sesame Oil

Tofu

• Tofu

• 1 Tbsp Olive Oil

Fried Veggies

• 1 Tbsp Coconut Oil

• 1 Small Onion

• Pinch of Salt

• 2 Garlic Cloves

• 1 Inch Fresh Ginger

• 1/2 Courgette

• 1/2 Leek

• 1/2 Red Pepper

• Handful of Kale

• 1 Tbsp Miso Paste

• Sprinkle of Chilli Flakes

• 1/2 cup Cashew Nuts

• 1 nest Noodles (Wholewheat/Buckwheat/Blackbean)

Sauce

1 Tbsp Soy Sauce/ Tamari

1 Tbsp Maple Syrup

1 Tbsp Sesame Oil

1 Tbsp Peanut Butter

3 Tbsp Coconut Milk

Method

1. Pre-Heat the over to 180°C

2. Remove tofu from packaging and ensure all water is drained and pressed out of it. I usually wrap mine in kitchen towel and put a heavy board on top. Once pressed and firm set aside.

3. Drizzle broccoli with sesame oil and roast in the oven until slightly browned and softened (around 15minutes).

4. Prepare your sauce by adding all ingredients together and blending up – add more peanut butter if you like it super nutty and more coconut milk for a thinner sauce.

5. Next add coconut oil to a pan and heat. Add chopped onion, pinch of salt and fry until slightly softened.

6. Stir in crushed garlic cloves, chopped ginger and all the veggies.

7. Stir in miso paste and chilli flakes and stir. Continue frying until all vegetables are softened.

8. In a separate pan, heat 1Tbsp of coconut oil and add chopped tofu. Fry until crispy – remember to flip it to cook each side!

9. In a separate sauce pan cook your noodles and drain.

10. Add the cashew nuts to your vegetables and fry off until slightly browned.

11. In a bowl start by adding your noodles as the bottom layer, your fried vegetables and broccoli, topped with the tofu.

12. Drizzle on your peanut sauce and top with sesame seeds and spring onion.

Tips

For an extra kick you can add 1 Tbsp of Sriracha to your sauce.

Don’t add the cashews too early as they burn quite easily. You may decide to roast them separately to the vegetables and add them in right at the end before serving.

Ensure you drain your tofu well before frying in order to get a good crisp on the outside. I use Cauldron Tofu, wrap it in kitchen roll and pop a heavy board on top for 10 minutes to help remove the water.

I used the vegetables I had available to me at the time but a multitude of alternatives will work! Try Mushrooms, Spinach, Peas, Carrots, Bok Choy, Baby Corn, Mangetout and more!

Instead of drizzling the sauce over your meal at the end you can also try mixing everything together in one pan before serving to ensure everything is coated…it just doesn’t look as pretty but still tastes amazing!

I get loads of my ingredients from Buy Wholefoods Online check them out as they have such a range of products at great prices.

Let me know if you give this recipe a try and don't forget to tag me on social media! Any questions please get in touch.

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