Creamy Peanut Soy Chunk Noodles
Ingredients
- 50g soy dried chunks (from @govindanatur // save 20% with “scorpionmind20”)
- 1 tsp veggie broth powder
- Hot water
- Sesame oil
- Small onion
- 2 small garlic cloves, diced
- 1 tsp vinegar
- 4 tbsp soy sauce
- Chili powder
- Nutmeg (muskat)
- Paprika powder
- 3 tbsp peanut butter
- 200ml coconut milk/cream
- Splash of rice syrup or other sweetener
- Rice noodles
- Spring onion
- Cucumber
Preparation
Soak the soy dried chunks in hot water and 1 tsp of veggie broth powder. Allow them to rehydrate.
In a pan, heat some sesame oil and fry a small onion until translucent.
Add the diced garlic cloves to the pan and sauté until fragrant.
Stir in 1 tsp vinegar, 4 tbsp soy sauce, chili powder, nutmeg, and paprika powder.
Add 3 tbsp peanut butter and mix until well combined.
Pour in 200ml of coconut milk/cream and add a splash of rice syrup or sweetener. Stir the mixture well and let it simmer until it thickens.
Meanwhile, cook the rice noodles according to the package instructions.
Once the sauce is thickened to your desired consistency, add the rehydrated soy chunks to the pan.
Drain the cooked rice noodles and add them to the sauce. Toss everything together until the noodles are coated.
Garnish the dish with sliced spring onions and cucumber.