Stir-Fried Peanut Sesame Noodles
Ingredients
- 200g dry rice noodles
- 1/4 cup leeks, sliced
- 1/2 medium red onion, sliced into strips
- 1/2 cup sliced bell peppers
- 1 tbsp canola oil
- 200g extra firm tofu (optional)
- 1/2 cup purple cabbage (optional)
- 3 tbsp sesame oil
- Cilantro for topping
- Sesame seeds
Sauce
- 3/4 cup water
- 2 tsp tamarind paste (optional)
- 2 tbsp peanut butter
- 3 cloves garlic, minced
- 2 tbsp maple syrup
- 4 tbsp soy sauce
- 1 tsp sriracha (optional)
Preparation
Cook the rice noodles until chewy. Do not overcook. Set aside.
While the noodles are cooking, place all the sauce ingredients into a saucepan and cook on medium heat until smooth and well incorporated. Set aside.
In a large pan, heat the canola oil. Sauté the onions, leeks, and bell peppers.
Add in the tofu and cabbage if using. Sauté until tender.
Add in the cooked noodles. Pour in the sauce while mixing the noodles.
Cook for another 3-5 minutes on medium to high heat until the noodles have absorbed the sauce.
Turn off heat. Add in the sesame oil. Mix well and top with sesame seeds and cilantro, if using. Enjoy while hot.
Tips
Tofu and vegetables can be customized with whatever is available, such as carrots or bean sprouts.
