Rice Noodles with Peanut Sauce

Ingredients

• 300 g rice noodles
• 270 g tofu (firm)
• 2 thumb ginger
• 3 clove garlic
• 3 x spring onion
• 2 x carrot
• 1 x broccoli
• 1 x zucchini
• ½ x cucumber
• 1 pinch sesame seeds
• 3 slices lime juice
• 5 tbsp peanut butter
• 4 tbsp soy sauce
• 2 tsp sesame oil
• 2 tbsp sriracha
• 2 ½ dl water

Method

1. Rinse and finely chop the garlic and ginger.
2. Fry garlic, ginger and spring onion with a little rapeseed oil and let it simmer for a few minutes.
3. Then add the broccoli, carrots and squash, and cook until the vegetables are crunchy. Add a little sesame oil and soy sauce. Note: Save some carrot strips, as well as spring onions, which you will later dander on the plate.
4. Boil the noodles, and rinse with cold water when they are done. Then put a little sesame oil over it so the noodles don't stick to each other.
5. Squeeze the water out of the tofu, then cut into thin cubes. Fry the tofu with a little oil, sesame oil and soy sauce.
6. Start with the peanut sauce by mixing all the ingredients in a small saucepan with water. Stir well until you get a fairly thick mixture.
7. Mix the noodles, vegetables and peanut sauce in a bowl.
8. Top with sesame seeds, lime juice and a little spring onion, and add fresh carrots and cucumber on the side.