The thing we love most about these noodles is how flavourful they are and how fast they’re ready. This hot, vegan version was inspired by traditional spicy Sichuan noodles recipe. It’s a simple and plain dish and yet so delicious!
INGREDIENTS ------------------
serves 2
200 g noodles of choice [we used gf buckwheat noodles]
1 tbsp cooking oil
1 onion, sliced
2 garlic cloves, sliced
1 firm tofu, crumbled
1 tsp ground ginger
2 tbsp low sodium soy sauce or coconut aminos for even less sodium
2 tbsp maple syrup
1 tbsp rice vinegar
2 tbsp sesame oil
1/2 cup edamame [shelled]
tahini & peanut butter mix [stir together 2 tbsp tahini, 3 tbsp peanut butter and 90g hot water]
1 tsp hot chilli of choice
1 tsp Szechuan peppercorns [or sub black peppercorns], crushed in mortar / grinder
salt & pepper to taste
garnish options: spring onions / coriander / roasted peanuts
METHOD ---------------------
In a large wok / saucepan heat cooking oil over medium heat. Add shallot, season with a bit of salt and saute for 1 minute.
Next add garlic and saute for another minute or so.
Add crumbled tofu, season with salt and cook for ca. 3 minutes.
Add ginger, soy sauce, maple syrup, rice vinegar, 1 tbsp of sesame oil.
Stir in edamame and saute for a minute or so.
Next, pour in the tahini & peanut butter mix and stir well.
Add chilli and crushed Szechuan [or black] peppercorns.
Meanwhile cook your noodles as per package instructions. Drain and drizzle with sesame oil to prevent sticking.
Add the noodles to the wok and keep flipping the noodles, until they are well coated with sauce. Drizzle with a tbsp of sesame oil.
Transfer to serving bowls and top with your choice of garnish. Serve hot & enjoy!
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