Deliciously healthy noodles with tofu, moong sprouts, and crushed peanuts, topped with a creamy peanut sauce.
Ingredients:
- 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
Instructions:
- 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.
Critical Ingredients:
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.
