Thai veggy noodles

 

During these quarantine days, when getting to the supermarket is a jeopardy trip, travelling to explore new countries is certainly not a possibility. But in the kitchen travelling is never forbidden. That is why I'm bringing you to asia with this Thai veggy noodles recipe. As its name suggests, this recipe has Thai inspired flavors. In particular it includes a lovely peanut sauce that compliments the dish beautifully. I think that's precisely what makes it so delish !

  🍜This recipe makes a wonderful dinner, filled with healthy deliciousness and entirely vegan. As usual, it's a super easy recipe. After all, it's fun to spend time in the kitchen but we don't always have time to spare. This recipe is packed with flavor thanks to the marvellous sauce which beautifully pairs with veggies and tofu, for added protein. Here is a quick and healthy noodle dish that transports you in less than an hour to Asia. What's not to love about that ?

  Another good thing about this incredible recipe, is that is super customizable. You can put in any veggies you like, anything you have in the fridge. It's also a great way to use leftover veggies and to make them taste even better. Nothing has to be wasted ! Perfect for these days when it's getting harder and harder to shop for groceries.

   Personally I used rice noodles but you can replace them with any noodles you like. If you want to keep it vegan, make sure you grab some egg-free noodles. You can use ramen noodles, soba noodles ... whatever you prefer ! (I just hope I'm not insulting anyone by saying that !)

Thai veggy noodles

Ingredients (for 4 people) :

• 1 tbsp of peanut butter (preferably smooth)
• 6 tbsp of soy sauce
• Juice from half a lime or lemon
• 1 to 2 tbsp of sesame oil
• 300g Noodles
• 1 Onion
• 1 Clove of garlic
• 2 Carrots
• A large handful of spinach
• 1 cup of green beans (or snap peas) 
• 1 block of extra-firm tofu
• Sesame seeds, spring onion, crispy onion... (anything you would like to guarnish your plate !)

Instructions : 

   Let's start with the queen of this dish : the sauce. Simply mix with a fork or a whisk the peanut butter, 3 tbsp of soy sauce and the juice of the lime (or lemon). 

   Prepare all of your veggies to have them ready to go. Chop finely the onion, julienne the carrots (cut them in thin strings) and cut in pieces all the other vegetables. It's not necessary to cut the spinach, it will just witl down. 

   Press the tofu to remove any excess water and then cut it in little cubes. Prepare the noodles according to packaging instructions, but leave them a little bit undercooked. 

   In a big pan (I actually used a wok), sauté the onion with the sesame oil and the minced garlic on medium high heat. When the onions start to get translucent, add the tofu to the pan and cook it for a couple of minutes, turning it around regularly. Add the remaining 3 tbsp of soy sauce and let the tofu absorb its flavor. 

   Add the remaining vegetables and cook until everything is almost cooked. Don't forget to stir regularly. If you see that everything starts sticking to the pan, you can add some oil or water (I prefer this second option, as it also steams a little bit the veggies). Reduce the heat and add the noodles to the pan. Toss them with the tofu and the vegetables. Finally add the sauce and stir it through everything. Guarnish and serve immediately.