Ingredients :
For the peanut sauce:
100 g /1/2 cup unsalted peanuts, toasted and finely chopped
2 shallots, finely chopped
2 garlic cloves, finely chopped, 3 tbsp sweet soy sauce
juice of 1/2 lemon 1 tsp chili paste, 1 tbsp sugar
2 tbsp groundnut oil
300 ml / 11/4 cups coconut milk Salt
For the noodles:
450 g / 1 lb oriental wheat flour noodles
225 g /1/2 lb red cabbage, chopped into fine strips
1 red bell pepper, deseeded and chopped into strips.
4 scallions (spring onions), chopped into rings
4 carrots, chopped into fine strips 225 g /1/2 Ib tofu, chopped into cubes

Method : Prep and cook time: 40 min
1      To make the sauce, place the peanuts, shallots, garlic, soy sauce, lemon juice, chili paste and sugar in a tall mixing beaker and puree to a creamy paste using a hand-held blender.
2      Heat the groundnut oil in a pan and briefly fry the peanut paste. Pour in the coconut milk, stir until smooth then simmer for about 3 minutes until slightly thickened. Season with salt.
3      Cook the noodles according to the package instructions. Drain and divide between 4 plates.
4      Spoon the sauce over the noodles, scatter with the red cabbage and pepper strips, scallions (spring onions), carrot strips and tofu, and serve.

Google+ Followers