524
Calories
34g
Protein
33g
Fat
22g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Chili flakes - 2 g (0.5 tsp)
- Zucchini - 160 g
- Carrot, grated - 120 g (1 cup)
- Soy sauce - 15 ml (1 tbsp)
- Peanut butter - 15 g (1 tbsp)
- Lime juice - 5 ml (1 tsp)
- Tofu - 460 g
- Peanut - 10 g (1 tbsp)
- Coriander, chopped - 5 g (1 tbsp)
- Sesame oil - 5 ml (1 tsp)
- Red cabbage, shredded - 180 g
How to make:
- Prepare the noodles: spiralize the courgette into noodles
- Heat a little oil in a frying pan, warm over a medium heat and then add the courgette noodles
- Cook them for 5-6 minutes, take off the heat and place in a serving bowl
- Shred the cabbage, grate the carrot, and chop the tofu into bite sized chunks
- Heat a little oil in a frying pan and stir-fry the cabbage and carrot for 4 minutes, then add the tofu and stir-fry for a further 2 minutes
- Add the vegetables and tofu to the bowl of noodles
- In a small bowl combine the chili flakes, peanut butter, soy sauce, lime juice and sesame oil and whisk well
- Add the sauce to the noodles and vegetables
- Sprinkle with a few chopped peanuts and coriander leaves and serve
