Peanut butter noodles with tofu & veg
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Peanut butter noodles with tofu & veg

By Dr Chintal Patel

Make a protein-packed meal the whole family will love. It comes together in no time at all, and you can easily swap out the veg for seasonal alternatives

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 554
  • fat 27g
  • saturates 5g
  • carbs 32g
  • sugars 0g
  • fibre 16g
  • protein 37g
  • salt 1.03g

Ingredients

  • 320g edamame beans , frozen or fresh
  • 1 tbsp sesame oil
  • 4 garlic cloves , sliced
  • 320g green beans , sliced
  • 200g kale or cavolo nero, stalks removed, thinly sliced
  • 450g firm tofu , cubed
  • 150g wholemeal noodles
  • spring onions and red chilli, sliced, to serve (optional)
  • 2 tbsp black and white sesame seeds , to serve
  • 3-4 tbsp peanut butter
  • 1 tbsp tahini
  • 2 tbsp low-salt soy sauce

Method

  1. Put the edamame beans in a heatproof bowl with 2 tbsp water. Cover and microwave on high for 6 mins. Drain and set aside.

  2. Heat the oil in a large pan or wok over a medium heat. Add the sliced garlic and cook until just golden (be careful not to burn it). Add the green beans and kale, stirring frequently until the kale has wilted and the green beans are tender.

  3. Stir in the cooked edamame beans and cubed tofu. Turn off the heat or reduce to very low while you prepare the noodles and sauce.

  4. Cook the noodles following pack instructions (usually 2-3 mins). Drain well. In a small bowl, whisk together the peanut butter, tahini and soy sauce. Add a splash of water to achieve a thick, pourable consistency. Add the cooked noodles and sauce to the pan over a medium heat with the vegetables and tofu. Mix to ensure everything is evenly coated.

  5. Sprinkle with spring onions and sliced chilli, if using, and sesame seeds. Serve immediately.

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