Ingredients
1tsp sesame oil
500g noodles
1 small broccoli, chopped
1 large carrot, chopped
4 large portobello mushrooms
400g extra firm tofu, cut into small cubes
1/4 cup chopped coriander
3 tbsp sesame seeds
3 spring onions, chopped
For the sauce
230ml canned coconut milk
4tbsp Mayver's smooth peanut butter
2tbsp soy sauce (tamari for gluten free)
1tsp maple syrup
1 garlic clove
1tbsp grated ginger
1tbsp sriracha sauce, (omit for kid friendly)
1tbsp lemon or lime juice
Method
1. Pre-cook your noodles as per packet instructions
2. In a wok, add the sesame oil, broccoli, mushrooms, carrot and tofu to a pan and cook for 5 minutes until slightly soft
3. Make the sauce by blending everything together in a blender. Add the cooked noodles to the wok. Pour over the noodles and top with coriander, spring onions, sesame and chili oil (optional)
4. Enjoy!
