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BGANGβ„’ tofu press and marinating box
2-in-1 tofu prep tool

Say hello to delicious tofu, and bye πŸ‘‹ to the heavy pots, towels and books πŸ“š you use to press your tofu right now!
NEW NEW NEW NEW

BGANGβ„’ tofu press and marinating box
2-in-1 tofu prep tool

Say hello to delicious tofu, and bye πŸ‘‹ to the heavy pots, towels and books πŸ“š you use to press your tofu right now!
NEW NEW NEW NEW

I love Noodles, do you?! If so, you should try this Thai Noodle Stir Fry! And if not, I’m actually pretty sure that this recipe will change your mind because this is FIRE! ????????

We used Sriracha as hot sauce and Tamarind paste in this recipe, you can order them here if you don’t have these.

Difficulty: Intermediate Prep Time 5 min Cook Time 25 min Total Time 30 mins Servings: 4 Best Season: Suitable throughout the year

Description

The Best Noodle Stir Fry there is! ????????

Ingredients

Thai Noodle Stir Fry

The Sauce

Instructions

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Thai Noodle Stir Fry

  1. SautΓ© the onion, garlic and ginger in some coconut oil.

  2. Add the bell pepper, carrots, broccoli and vegetable broth. Let this simmer for about 10 minutes. When this is almost soft add the mushrooms and zucchini. Let this simmer and meanwhile make the sauce.

  3. In a small bowl mix the cornstarch with water and add the other ingredients.

  4. Finely add the soy sprouts to the stir-fry and the sauce, boil this for 2 minutes until this thickens up.

  5. We served this with noddles and dried tofu, dried in the oven for 30 minutes on 180C/350F.

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