Deliciously healthy noodles with tofu, moong sprouts, and crushed peanuts, topped with a creamy peanut sauce.
- 150g flat rice noodles
- 1 tablespoon sesame oil
- ½ cup sprouted moong
- ½ a small cucumber, sliced lengthwise, then cut in half-circles
- ½ cup tofu, sliced into matchsticks
- 4 tablespoons coriander, chopped (cilantro)
- 4 tablespoons roasted peanuts, lightly crushed
- 1 spring onion, finely chopped (about 4 tablespoons)
- 3 cloves garlic
- 1 red chili
- 2 tablespoons coconut oil
- 3 tablespoons peanut butter
- 2 tablespoons light soya sauce
- ½ cup coconut milk
- ½ teaspoon freshly ground black pepper
- juice of ½ a lime, about 1 tablespoon
- 1 tablespoon brown sugar
- Heat water in a saucepan or pot just below boiling. Soak noodles in hot water for 2-3 minutes.
- Drain noodles and combine noodles with sesame oil in a mixing bowl.
- Combine moong sprouts, cucumber, tofu, coriander leaves, peanuts, and spring onion in a large mixing bowl.
- To make sauce, pound garlic and red chili in a mortar, or grind. Heat oil on medium heat in a small saucepan. Add garlic chili mixture to oil and stir for a minute. Add peanut butter, soya sauce, coconut milk, black pepper, lime juice, and brown sugar. Simmer for about 5 minutes until sauce thickens. Stir occasionally.
- Remove from heat. Allow to cool. Pour on salad and serve.
Moong bean sprouts can be substituted with any bean sprouts, but their crunchiness is critical to the salad. You can also substitute cucumbers with other vegetables of your choice – baby corn, bok choi, and mushrooms for example.