Here's another cracker from our friends at No Money - No Time. Simple to make and endlessly customisable, this dish is a delightful way to enjoy a taste of Southeast Asia!
Ingredients
4 boiled eggs, peeled and cut in half
100g firm tofu
4 cups of fresh or frozen, cooked or raw vegetables (e.g., shredded carrots, chopped cabbage, broccoli, snow peas, bean sprouts)
1 packet (400g) Hokkien or other noodles
Peanut Sauce
1 ½ tablespoons low sodium peanut butter (crunchy)
1 teaspoon curry paste (mild)
1 teaspoon sweet chili sauce (dial up or down to your own spice preference)
1 teaspoon fish sauce
1 teaspoon soy sauce (salt reduced)
1 teaspoon lemongrass paste (or fresh)
100mL evaporated milk
Tweaks
- Peanut allergy? Never fear – any nut paste (or even tahini) will work in place of peanut butter
- Try with or 200g cooked chicken instead of the tofu
- Any veggies will work in this recipe – that means you can use up anything lurking in the veggie crisper or pick up whatever’s in season or on special from the supermarket
Method
Step 1: Put the noodles in a large, heatproof bowl. Pour boiling water over to cover. Set aside to let the noodle strands to separate. Drain well before serving.
Step 2: If using veggies that need cooking, combine with a little bit of water and zap in the microwave until cooked to your liking. Drain.
Step 3: To make the peanut sauce, combine all the ingredients for the sauce in a saucepan over low heat. Stir and simmer until liquid.
Step 4: To serve, combine eggs, tofu or chicken, vegetables and noodles. Pour over the warm peanut sauce. YUM!
Notes
Nutrition information (per serve),
Energy (2285 kJ)
Protein (41.7g)
Total Fat (18.2g)
Saturated Fat (4.5g)
Carbohydrate (50.5), (Starch (40.0), Sugars (10.5g), Added sugars (1.9g), Free Sugars (1.9g))
Dietary Fibre (7.0g)
Sodium (682mg)
Calcium (184mg)
Iron (2.8mg)