Nutty Noodles
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
Ingredients
Scale
- 100 g dried flat noodles (enough for 2 people)
- 1 tbsp olive oil plus 1 tbsp oil for frying
- 1 tsp of salt
- ½ white onion, diced
- 2 garlic cloves, finely chopped
- 8–10 shitake mushrooms, sliced
- 3 tbsp of mixed nuts chopped
- 1 heaping tbsp of peanut butter
- 2 tsp soy sauce or tamarin
- 1 tbsp maple syrup or agave
- ½ cup of firm tofu, diced.
- 4 tbsp of pasta water
- 1 small red chili, finely chopped (optional)
- Garnish with green onion
- Salt to taste
Instructions
- Fill a large pot ¾ of the way with water, add 1 tsp of salt and 1 tbsp of olive oil. Bring to a rolling boil over high heat. Add pasta and cook as per directions or until pasta is al dente.
- Meanwhile, heat olive oil in a large frying pan or wok. Add the onion, garlic and chili (if using) along with a pinch of salt and sauté until the onion has almost softened.
- Add the mushroom and continue to sauté until these have softened. Stir in tofu, peanut butter, nuts, soya sauce, maple syrup and 4 tbsp of pasta water until the sauce thickens, adding a little more water if needed to get the sauce consistency you’d prefer.
- Add the pasta and tossing while still on the heat to coat and combine before serving.
- Divide into serving bowls. Garnish with green onions.
Find it online: https://susancooksvegan.com/how-to-make-nutty-noodles/