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Tofu Dan Dan Noodles with Peanut Butter & Sugar Snap Peas
A Chinese takeaway favourite gone vegan - our twist on dan dan noodles stars protein-rich tofu, stir-fried alongside crunchy mangetout and baby corn. Add a fragrant dan dan sauce, made extra decadent by creamy peanut butter and sweet hoisin. Brown rice noodles soak up all the flavour.
Ready in 20
High protein
Low sat fat
Serving size
Ingredients
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 2 tbsp sesame oil (Sesame)
- 1 tsp Chinese five-spice (use half) (Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 6 tbsp hoisin sauce (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 60g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 160g mangetout
- 160g baby corn
- 200g brown rice noodles (Brown Rice Flour, Water)
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
Nutritional Information
Calories: 618
Protein: 34g
Carbs: 53g
Fat: 28g
Tofu Dan Dan Noodles with Peanut Butter & Sugar Snap Peas
A Chinese takeaway favourite gone vegan - our twist on dan dan noodles stars protein-rich tofu, stir-fried alongside crunchy mangetout and baby corn. Add a fragrant dan dan sauce, made extra decadent by creamy peanut butter and sweet hoisin. Brown rice noodles soak up all the flavour.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a small bowl & a sieve
Sizzle the tofu
- Drain the tofu, than crumble into big chunks
- Heat the large frying pan with the sesame oil on medium-high heat. Once hot, add the tofu and cook for 4-6 mins
Time to noodle
- Add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Add the veg
- Roughly chop the corn into thirds, then add to the tofu pan along with the mangetout and half the ginger & garlic paste. Increase the heat to high and cook for a further 3-4 mins, until softening
Make the dan dan sauce
- In the small bowl, mix together the peanut butter and 3 tbsp hot water, until smooth. Add the tamari, hoisin, a generous pinch of five-spice and the remaining ginger & garlic paste. Mix well
- Add the noodles to the tofu, then stir in the dan dan sauce. Toss to coat
Plate up
- Serve the dan dan noodles into bowls. Drizzle over the chilli paste (for those who'd like the heat)
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