Categories: asian, vegan

Ingredients

• •1 portion Udon noodles
• •1 small onion or 2 shallots
• •1 handful green beans
• •1 cup(s) of marinated tofu
• •1 large handful of baby leaf spinach
• •1 heaped tsp of Sambal Oelek (Indonesian Chilli Sauce)
• •1 lime (juice of)
• •1 tsp. of sweet freedom or agave nectar
• •1 tsp. of white or rice wine vinegar
• •2 tbsp. of soy sauce or shoyu
• •1 tbsp. of groundnut oil

Directions

1. Bring a large pan of water to the boil.

2. Make the sauce by combining all the Sambal Oelek, lime juice, sweet freedom (agave), white wine vinegar, soy sauce and oil in a bowl. Whisk or stir thoroughly with a spoon and set aside.

3. Heat a little groundnut oil in a wok or skillet/frying pan. Finely slice the onion or shallots and add to pan. You want them to crisp up a little.

4. Slice the green beans diagonally and into small pieces. Add to pan with a little soy sauce.

5. Toss in the marinated tofu – I use the Cauldron Brand. Stir fry for several minutes. At this stage I add a tablespoon or so of the sauce just so the flavours infuse before combining the noodles.

6. Cook the udon noodles in the boiling water for 6-8 minutes, I personally don’t like to it to be too al dente because it’s quite a dense noodle anyway. Drain, return to pot and cover to keep warm.

7. Add the spinach and stir fry for a few short minutes until it begins to wilt. Then add the noodles and mix through before adding the remainder of the sauce. Allow to heat through for about a minute.

8. Sprinkle some sesame seeds (toasted would be even better!) on top to serve

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