540g Hakubaku udon noodles
250g Silken tofu (cut into 2cm cubes)
1 large Onion (finely sliced)
2 large Carrots (finely sliced, diagonally
100g Green beans (cut diagonally in 2cm pieces)
1 cup Bean sprouts
1 cup Cherry tomatoes
2 cloves Garlic (finely sliced)
250g Peanut satay sauce
1tbsp Olive oil
Sea salt (to taste)
Pepper (to taste)
2 Spring onion (finely sliced, diagonally) for garnish
50g Peanuts (chopped) for garnish
Vegetable Satay with Udon Noodles and Tofu
STEP ONE:UDON NOODLES
Cook the noodles according to packet instructions.
Drain, then refresh under cold running water.
Drain well, then set aside.
STEP TWO:VEGETABLE SATAY
In a wok (or frying pan), heat the olive oil.
Sautee the garlic and onion until fragrant.
Add the carrot and green beans and stir-fry for 3 minutes.
Add the tofu, stirring, then add the cherry tomatoes and cook until tomatoes soften.
Pour in the satay sauce (you may wish to dilute sauce with a little water first), and cook until heated through.
Add the bean sprouts and noodles and gently toss to combine.
Allow to heat through, then season with salt and pepper (if desired).
Remove from heat.
Divide vegetable satay between 6 deep serving bowls.
Garnish with a sprinkling of spring onion and chopped peanuts over the top.