I snagged some snow peas on sale the other day so this simple Asian-inspired noodle dish made sense as an easy dinner option.

I opted to quickly fry my tofu before adding the sauce, but the original recipe calls for adding the sauce to the pan/wok first and then simmering the tofu in it. Either is a perfectly acceptable option.

I just used tofu and snow peas in my rendition of these noodles, which is exactly what the recipe called for. But I felt they could have done with a few more veggies, so I've written them up with optional onion and bell peppers here. I can vouch for this turning out a perfectly serviceable dish even without the extra veg, but I do with it would have been nicer and tasted a little more balanced with them in. I also added some lime zest, green onion, and parsley to mine (although cilantro would have been preferable). I quite liked these additions and would definitely make it that way in the future.

Noodles with Tofu and Peanut Sauce

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 170g snow peas
• 180g dried Chinese egg noodles (or 250g fresh)
• 1 Tbsp. canola or peanut oil
• 1 onion, halved and sliced lengthwise (optional)
• 1 red bell pepper, sliced (optional)
• 450g extra-firm tofu, cubed and patted dry
• 1/2 c. coconut milk
• 1/2 c. peanut butter
• 1 Tbsp. red Thai curry paste¹
• 1 tsp. sugar
• 1/4 c. vegetable broth
• 1 Tbsp. light soy sauce
• 1 Tbsp. dark soy sauce
• 2 Tbsp. lime juice
• 1/2 tsp. lime zest
• 1-2 green onions, chopped
• 2-3 Tbsp. chopped fresh cilantro (optional)

Directions

1. Bring a pot of water to a boil and add the snow peas.
2. Cook for 1 minute, then strain out the peas (reserving the hot water).
3. Shock the peas in cold water, drain, and set aside.
4. Return the pot with the cooking water to the heat and bring back up to a boil.
5. Add the noodles and cook for 1 minute (or until desired doneness).
6. Drain and shock in cold water to stop cooking. Drain again and set aside.
7. Heat a wok over medium-high heat.
8. Drizzle in the oil and swirl to coat.
9. Add the onion (if using), bell pepper (if using), and tofu and stir-fry for a couple minutes.
10. Add the coconut milk, peanut butter, curry paste, sugar, broth, light soy, and dark soy and reduce heat to medium-low.
11. Simmer for ~5 minutes.
12. Stir in lime juice, lime zest, and green onions.
13. Add noodles and snow peas and toss to combine.
14. Cook until heated through (2-3 minutes).
15. Sprinkle with cilantro (if using) and serve.

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¹ For a different taste, try experimenting with different types of curry/chile paste: green, yellow, Paneng, gouchujang, doubanjiang (豆瓣酱)... so many possibilities! ^Back