Categories: Vegan; Pasta

Ingredients

• 1 portion Udon Noodles
• 1 small onion or 2 shallots
• 1 handful green beans
• 1 cup marinated tofu
• 1 large handful of baby leaf spinach
• 1 heaping teaspoon of Sambal Oelek (Indonesian Chili Sauce)
• Juice of 1 lime
• 1 teaspoon agave nectar
• 1 teaspoon white or rice wine vinegar
• 2 tablespoons Shoyu or soy sauce
• 1 tablespoon groundnut oil

Directions

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

2. Make the sauce by combining all the Sambal Oelek, lime juice, 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 flavors infuse before combining the noodles.

6. Cook the Udon noodles in the boiling water for 6-8 minutes.

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 a minute.

8. Sprinkle some sesame seeds on top to serve.

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