December 09, 2018
Dinner, Main Dish, Tofu/Soy,
Dairy, Vegetables, Peas , Asian, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
Add toRecipe Book
Add toShopping List
"From our Sunday newspaper The Sunday Times. Times are estimated."
Cook noodles in a saucepan of boiling water following packet directions and add peas and edamame to the pan for the last 2 minutes of cooking and then drain and rinse well under warm water.
Meanwhile, heat a non-stick frying pan over medium heat and spray with oil and cook the tofu for 1-2 minutes each side, until light golden and then cut each into 4 triangles.
Place the noodles, peas and edamame in a large bowl and add the satay sauce and toss to combine.
Divide among serving bowls and top with tofu, bean sprouts, spring onion and peanuts and then top with fried shallots, herbs and chilli, if you like.
For the best chicken wings with the perfect sauces you can try tonight!
If you are like us and love blueberries, then you'll love these cobblers, muffins,...
Looking for Low calorie dinners and snacks to help you eat healthier? Here are 26...
Recipe Stories / Blog
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
Well, as they say... good intentions are absolutely every...thing! Right? Well,...