Vegan Peanut Noodles Recipe #vegan #peanut #vegetarian #easy #dinner

Simple veggie lover nut noodles formula with vegetables, ramen, air seared tofu and sesame seeds. Stacked with enhance from lime, cilantro and crisp basil, crunchy surface from cucumbers and chime peppers deliciously covered in a garlicky veggie lover nut sauce. Too simple to make and ideal for extra snacks to go. Solid, oil free and gluten free!

Red and green cabbage, fresh cucumbers, chime peppers and delicious tomatoes all carry their one of a kind flavors and surfaces to the dish. Anyway this is a formula to expand on, it truly changes from everyday relying upon what vegetables are having a minute.

I love including cut radishes in with the general mish-mash and a bunch of broccoli slaw in the event that I have it in the refrigerator that day. Jicama would make a flawless fresh expansion as well, so get imaginative and don't hesitate to explore different avenues regarding a portion of your top choices here.

I love the marriage of flavors between smooth nutty spread, naturally crushed lime, salty tamari, ground crisp garlic and a little warmth from bean stew pieces. All impeccably offset with a little sweetness from maple syrup, taste as you proceed to alter everything to your tastebuds.

Also try our recipe : SOUTHWEST ROASTED POTATO SALAD #vegetarian #food #corn #salad #vegan

Ingredients :

Vegan Peanut Butter Sauce

3/4 cup peanut butter
6 tbsp soy sauce / tamari
3 tbsp maple syrup
2-3 large limes juiced
5 cloves garlic grated
1 tsp red chili flakes or to taste

Veggies & Herbs

4 scallions thinly sliced
1/2 bunch cilantro chopped
1/3 cup basil leaves
1 cup red cabbage shredded
1.5 cups green cabbage shredded
1/2 English cucumber cut into 2 inch sticks (or 3 Persian cucumbers)
8 oz cherry tomatoes sliced
1 bell pepper sliced (or 4 mini peppers )
1.5 tbsp black sesame seeds

Instructions :

Make the Peanut Sauce:

Whisk the peanut butter, tamari, lime juice, maple syrup, chili flakes and garlic until creamy and smooth. Adjust seasonings to your taste and refrigerate until needed.

Prepare the Tofu & Noodles:

Drain the block of tofu and slice in half horizontally. Wrap both pieces in a tea towel and place on a plate with a heavy pot on top. Press for a couple of hours then cut tofu into one inch pieces or so. Pat as much of the moisture out as possible.
Transfer the tofu cubes to a bowl and toss with a pinch of sea salt and the tapioca.
Place each cube on a parchment lined air fryer tray without touching each other preferably. Air fry at 375” for 14 minutes. No need to flip them half way, we are just looking to get them a little crisp with a tempura like coating.
Meanwhile cook the ramen noodles according to the instructions on the package. Take good care not to overcook them. Usually as soon as they separate from one another they should be ready to come out. Drain in a colander and rinse with cold water to stop the cooking process and prevent sticking.

Source : bit.ly/2SJDIFe