Peanut Noodle Stir Fry

Hi everyone!

I’ve been obsessed with (natural) peanut butter recently - perhaps due to the new Peanut and Cacao protein ball @bounce_aus AND the Peanut Nut Butter breakfast bar - so have been incorporating it into my meals almost daily! Whether it’s in the form of one of my Bounce snacks or just by itself, I can’t get enough! I came up with this delicious recipe to incorporate peanut butter into a healthy savoury dish and I absolutely love it - it’s fast become a favourite in my household. I’ve taken out refined sugars and used a touch of coconut sugar instead, and used natural peanut butter and tofu to add some vegan protein to the meal. This dish is gluten-free and dairy-free! I hope you love!

- Lisa x

Peanut Noodle Stir Fry

Ingredients

  • 200g rice noodles (dried)
  • 300g firm tofu
  • 2 cloves garlic
  • 1 tbsp sesame oil
  • ½ capsicum
  • 1 carrot, peeled
  • 1 tsp coconut sugar
  • 2 tbsp natural peanut butter
  • 3 tbsp soy sauce
  • Juice of 1 lemon/lime
  • ½ cup peanuts, chopped

 Method

  1. Dice tofu into 2cm cubes and pan fry on high heat in a drizzle of sesame oil for about 5 minutes (or until nicely browned).
  2. Meanwhile, cook noodles according to instructions on packet.
  3. Finely slice capsicum and carrot into strips and mince garlic. Turn down heat to medium-high and add all three ingredients into the pan with the remaining sesame oil. Toss for 2 minutes.
  4. Add noodles to pan and stir to combine. Take off heat.
  5. Combine remaining ingredients in a separate bowl before stirring through noodles evenly.
  6. Garnish with fresh coriander, lime, and extra peanuts. Enjoy!