+ Spicy Veggie Noodles with Scrambled Tofu +

+ + + + +

+ +

Gousto

+ +

+ + + Total Time: 10 min + + Servings: 2 or 4 servings + + + + Source: + + + gousto.co.uk + +

+ +

+ + +

Ingredients

+            
+              Ginger & garlic paste (15g)
+            

+            
+              Dried chilli flakes (0.5tsp)
+            

+            
+              Tenderstem broccoli (160g)
+            

+            Spring onion x2

+            
+              Sriracha hot chilli sauce (8ml)
+            

+            
+              Red chilli relish (25g)
+            

+            
+              Wholewheat noodle nests (2pcs) †
+            

+            Plain tofu (280g) †

+            Soy sauce (15ml) †

+            Lime

+            
+              Roasted peanuts (25g) †
+            

+          

+ + +

+ +

+ + + + +

Directions

+            
+              Instructions for 2 [for 3] [for 4] portion recipe
+            

+            1. Before you begin...

+            Get all your ingredients and equipment ready

+            
+              Skim through these steps, then 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 min)
+            

+            2. Now let's get started!

+            
+              Boil a kettle and heat a large, wide-based pan (preferably
+              non-stick) with a generous drizzle of vegetable oil over a high
+              heat
+            

+            
+              Drain your tofu, pat it dry with kitchen paper and crumble it into
+              bite-sized pieces
+            

+            Chop your Tenderstem broccoli in half

+            
+              3. 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 dry
+            

+            
+              Add your wholewheat noodles and the Tenderstem broccoli 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
+            

+            4. Trim, then slice your spring onion[s] roughly

+            
+              Once the crumbled tofu is golden, add your ginger & garlic
+              paste to the pan and cook for a further 1-2 min or until fragrant
+            

+            
+              5. Combine your soy sauce, chilli flakes (can't handle the
+              heat? Go easy!), red chilli relish and the juice of your lime[s]
+              in a bowl – this is your spicy noodle sauce
+            

+            
+              6. Once cooked, drain the wholewheat noodles and Tenderstem
+              broccoli and reserve a cup of the starchy noodle water
+            

+            Crush your roasted peanuts with a rolling pin

+            
+              Tip: If you don’t have a rolling pin, just chop them roughly!
+            

+            
+              7. Stir the drained wholewheat noodles and Tenderstem broccoli
+              through the crumbled tofu with a pinch of salt
+            

+            
+              Add your spicy noodle sauce with a splash of the reserved noodle
+              water and give everything a good mix up – these are your spicy
+              veggie noodles
+            

+          

+ + + + + + + +

Nutrition

+ Typical values per 100g per serving
Energy 627 kJ 2429 kJ 149 + kcal 580 kcal
Fat 5.1 g 19.6 g
of which saturates 0.8 g + 3.1 g
Carbohydrate 14.2 g 55.0 g
of which sugars 3.0 g + 11.8 g
Fibre 3.1 g 12.1 g
Protein 10.4 g 40.1 g
Salt + 0.53 g 2.06 g +

+ +