Easy Noodles with Seasonal Veg and Peanut Salsa

Easy Noodles and Peanut Salsa

There are many ways to use my Saucy products but noodles are one of the best pairings. I like to make a very simple dressing with soya sauce and rice wine vinegar and just add 1 spoon or two of the peanut salsa. If you don't have rice vinegar, this is such a great one to add to your larder. Then add this to whatever veg you have. An unfussy, tasty dinner!

Serves 1
Vegan / GF

Ingredients:
100g noodles (I used buckwheat)
150g broccoli
4 asparagus, trimmed
2 tbsp sesame / sunflower oil
1/3 avocado
1 tso sesame seeds

For the tofu:
2 tbsp sunflower oil
150g tofu, cut into 2cm cubes
salt
1 pinch of dried chilli flakes

For the dressing:
2 tbsp soya sauce (tamari)
1 tbsp rice wine vinegar
2 tbsp peanut salsa

Preheat your oven to 190 C degrees and add the broccoli and asparagus to a baking tray. Season with two spoons of either sesame or sunflower oil, salt and pepper. Roast for 15 mins. Or you can just boil them if you prefer!

Cook the noodles and rinse in water and drain! In a bowl, add all the ingredients together for the dressing and toss noodles through.

Set a frying pan to a medium to high heat and add the oil. Throw in the tofu and fry for about 3-4 mins until crispy. Season with salt and the chilli flakes.

Add noodles, veg and tofu into a bowl and top with sliced avocado and sesame seeds.