Vegan Peanut Sauce Noodles

Ingredients

• Water

  Plain, clean water

  2 cup or 473g

• Rice noodles

  Dry

  6 oz or 170g

• Carrots

  Raw

  ½ cup strips or slices or 61g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  4 oz or 113g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 tbsp chopped or 12g

• Sauce, hot chile, sriracha

  2 tsp or 10g

• Soy sauce

  Made from soy (tamari)

  2 tsp or 12g

• Garlic

  Raw

  2 tsp or 6g

• Ginger root

  Raw

  1 tbsp or 6g

• Peanut butter

  Smooth style, without salt

  3 tbsp or 48g

• Lemon juice

  Raw

  1 tsp or 5g

• Vinegar

  Distilled

  ½ tsp or 3g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Salt

  Table

  ¼ tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  2 pinch or 0.7g

• Celery

  Raw

  ½ cup chopped or 51g

• Basil

  Fresh

  2 tbsp, chopped or 5g

Directions

1. Chop the celery, scallions, bell pepper, and carrots. Cube the tofu. Mince the garlic and ginger.
2. In a saucepan, add water and noodles, ensuring the noodles are submerged. Arrange the vegetables around or on top of the noodles. Add the tofu and remaining ingredients, except for the basil and celery.
3. Bring the pot to a boil over medium heat, stirring occasionally to mix the peanut butter and ensure even cooking. Once boiling, add the celery and cook for another 1-2 minutes. Check the noodles for doneness and adjust the seasoning as needed.
4. Fold in the basil and let the dish sit for another minute before serving.