Ingredients:

2 1/4 cup water

6 oz noodles

1/2 cup sliced carrots

1/2 cup red bell pepper sliced

3/4 cup cubed tofu<

3 tsp soy sauce

2 cloves garlic

1 cm fresh ginger root

3 tbsp peanut butter

1 tsp fresh lemon juice

1/2 tsp white vinnegar

1 tbsp maple syrup

1 pinch salt to taste

1 pinch cayenne pepper to taste

2 tbsp basil

roasted peanuts for garnish (optional)

Instructions:

Add the water to a saucepan.

Add noodles and push them down so they are covered in water.

Arrange veggies on the sides or top of the noodles.

Add tofu and the rest of the ingredients through cayenne.

Bring the pot to a boil over medium heat.

Stir occasionally really well to make sure the peanut butter mixes in and the noodles cook evenly.

Once boiling well, cook for another minute or 2. Taste and adjust sweet, heat and lemon.

Fold in basil, or baby spinach if using.

Let sit for another minute before serving.

Garnish with peanuts or sprouts and a dash of fresh lime.

You can add a good dash of red pepper flakes as well.

Time

Total : 25 minutes

Prep : 10 minutes

Cook : 15 minutes

Resting time : 0 minutes

Servings : 4 servings