If you want to use pre-cooked noodles, stir them into the coconut mixture with the carrots.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Cal/Serv:
657
Ingredients
200g
egg or rice noodles
275g
firm tofu cut into 2cm cubes
2Tbsp.
cornflour
1Tbsp.
vegetable oil
400ml
tin coconut milk
2
medium carrots, shaved into ribbons with a vegetable peeler
4Tbsp.
peanut butter
11/2Tbsp.
soy sauce
2Tbsp.
sweet chilli sauce
1
lime
3
spring onions, finely sliced
25g
salted peanuts, roughly chopped
large handful coriander, roughly chopped
Directions
1 Bring a large pan of water to the boil and cook the noodles according to packet instructions. Drain and run under cold water to cool; set aside. 2 Meanwhile, pat the cubed tofu dry with kitchen paper. Put the cornflour into a shallow bowl and season well with salt and pepper. Toss the tofu gently in the cornflour. Heat oil in a large non-stick frying pan over medium-high heat. Fry tofu, turning occasionally and carefully, until golden and crisp. Set aside. 3 Return empty noodle pan to medium heat, add the coconut milk and 400ml water and bring to the boil. Add the carrot ribbons and cook for 2min, until just tender. In a separate bowl, mix the peanut butter, soy and sweet chilli sauces and juice of 1⁄2 the lime. Whisk into the coconut pan. 4 Stir cooked noodles and most of the spring onions into the pan and check seasoning. Divide between 4 bowls. Top with the fried tofu and garnish with peanuts, coriander and remaining spring onions. Cut remaining lime 1⁄2 into wedges and add a wedge to each bowl. Serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
