



Peanut Curry Noodles. Creamy, spicy, and salty. While I most often serve hot, I've also found it is great as leftovers served cold. Top with sriracha for some extra spice.





Ingredients

Servings: 4-6



Stir-fry Noodles:

Rice noodles - 1 package

Tofu - 1 block

Nante carrot - 1

Red Bell Pepper - 1

Yellow Bell Pepper - 1

Green onion - 3 sprigs

Cilantro - 1 bunch

Garlic - 3 cloves

Chili Pepper - 1

Peanuts - 1/2 cup

Lime - 1

Salt and pepper

Curry Peanut Sauce: Peanut Butter - 1 cup

Honey - 2 Tbsp

Soy Sauce - 1/4 cup

Sriracha - 3 Tbsp

Rice vinegar 2 Tbsp

Sesame oil - 2 tsp

Curry powder - 2 Tbsp

Vegetable broth/water - to thin, (1/4 to 1/2 cup)









Directions

*Step-by-step directions with pictures below*





Combine peanut butter, honey, soy sauce, sriracha, rice vinegar, sesame oil and curry powder. Thin with water or vegetable broth.



Cut tofu into bite-sized pieces, and toss with corn starch. Heat (med-high) oil in pan and fry tofu in batches. Salt tofu and set aside.



Boil water for noodles. In the meantime, chop up bell pepper, carrots, green onion, garlic and chili pepper.



Add noodles to boiling water for 5 minutes, then add ice to stop cooking. Strain.



Heat oil (med-high). Cook garlic and chili for 30 seconds. Add carrots and bell peppers. Cook for 5 minutes, stirring constantly. Add noodles, peanut sauce and tofu.



Garnish with green onion, cilantro, crushed peanuts and a squirt of lime.









Step-by-step Directions Combine ingredients for peanut sauce.

Thin with water/vegetable broth.



Heat oil. Chop tofu into bite-sized pieces.