Sesame Noodles

• Follow this simple recipe for a quick, tasty and nutritious lunch or dinner idea.
• It’s super easy to make, vegan and gluten-free!
• Pick your favourite veggies to play around with different flavours and textures.

Vermicelli Rice Noodles, Organic 250g (King Soba)

Rice Noodles

Organic Toasted Sesame Seed Oil 250ml (Mr Organic)

Sesame Oil 4tbsp

Organic Firm Tofu 200g (Taifun)

Firm Tofu 200g

Smooth Peanut Butter, Organic 280g (Meridian)

Smooth Peanut Butter 60g

Organic Maple Syrup 330g (Meridian)

Maple Syrup 2tbsp

Soya Sauce, Organic 150ml (Clearspring)

Soya Sauce 4tbsp

Organic Hulled Sesame Seeds 1kg (Sussex Wholefoods)

Sesame Seeds 4tbsp

Concentrated Vegetable Stock 225g (Vecon)

Concentrated Vegetable Stock 1tsp

Organic Chilli Flakes 100g (Sussex Wholefoods)

Chilli Flakes 0.5tsp

Corn Flour (Starch) 500g (Sussex Wholefoods)

Corn Starch 1tbsp

Other Ingredients

• a bunch of spring onion
• 1 medium onion
• 1 medium red pepper
• 3 garlic cloves
• Half an inch of ginger
• 1 small carrot
• water

Method

1. Cover your noodles with boiling water and leave to stand for 5 minutes (or longer if you prefer softer noodles). Drain.
2. Chop your tofu and gently fry in a pan until lightly browned.
3. Mix 250ml water with 1tsp stock, 60g peanut butter, 3 minced garlic cloves, half an inch of ginger (grated), 2tbsp sesame oil, 2tbsp maple syrup, 4tbsp soya sauce and half a tsp chilli flakes.
4. In a small mixing bowl, mix corn starch with 1tbsp water.
5. In a large pan or a wok, heat 2tbsp sesame oil and gently fry the veggies (we used onions, carrots and red peppers). Add your tofu and sauté until tender.
6. Add in your noodles and the peanut butter & soya sauce you made before, mix well and cook for another 5 minutes.
7. Pour in the corn starch, mix well and cook until sauce has thickened.
8. Add in your spring onions and sesame seeds and mix well.
9. Garnish with your favourite greens and enjoy!