These plant-based noodles are hot and ready in just 10 minutes. You'll toss scrambled tofu and noodles with a sticky lime and chilli dressing, and finish with a crunchy peanut sprinkle. Easy!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.5 g||8.4 g|
|Protein||9 g||30.5 g|
|Salt||1.14 g||3.85 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now let's get started!
Boil a kettle
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat
Drain the plain tofu, pat it dry with kitchen paper and crumble it into bite-sized pieces
Once the pan is hot, add the crumbled tofu with a generous pinch of salt and cook for 5-6 min or until golden and crispy
Tip: Add a little more vegetable oil if the pan is looking a little dry
Meanwhile, add the wholewheat noodles and the sugar snap peas to a pot with plenty of boiled water and bring to the boil over a high heat for 4-5 min or until cooked with a bite
Trim, then slice the spring onions roughly (bunch them up for speed)
Once the crumbled tofu is golden, add the ginger & garlic paste to the pan and cook for a further 1-2 min or until fragrant
Combine the soy sauce, dried chilli flakes (can't handle the heat? Go easy!), chilli jam and the juice of the lime[s] in a bowl – this is your noodle sauce
Once cooked, drain the wholewheat noodles and sugar snap peas (reserving a cup of the starchy noodle water)
Crush the roasted peanuts in the bag with a rolling pin
Stir the drained sugar snap peas and drained wholewheat noodles through the crumbled tofu
Add the noodle sauce with a splash of the reserved noodle water and give everything a good mix up – these are your spicy veggie noodles
Tip: Add a little more of the reserved noodle water if it's looking a little dry
Serve the spicy veggie noodles in the centre of the table, ready to share
Drizzle over the sriracha hot chilli sauce (not a fan of spice? Just add a little!)
Garnish with the crushed peanuts and chopped spring onion and let everyone dig in