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.