Name: Peanut butter noodles with tofu & veg
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 320g edamame beans frozen or fresh; 1 tbsp sesame oil; 4 garlic cloves sliced; 320g green beans sliced; 200g kale or cavolo nero, stalks removed, thinly sliced; 450g firm tofu cubed; 150g wholemeal noodles; spring onions and red chilli, sliced, to serve (optional); 2 tbsp black and white sesame seeds to serve; 3-4 tbsp peanut butter; 1 tbsp tahini; 2 tbsp low-salt soy sauce

Peanut butter noodles in a pan with kale, tofu, green beans and chilli slices

320g edamame beans
frozen or fresh
1 tbsp sesame oil
4 garlic cloves
sliced
320g green beans
sliced
200g kale
or cavolo nero, stalks removed, thinly sliced
450g firm tofu
cubed
150g wholemeal noodles
spring onions
and red chilli, sliced, to serve (optional)
2 tbsp black and white sesame seeds
to serve

For the sauce

3-4 tbsp peanut butter
1 tbsp tahini
2 tbsp low-salt soy sauce

Method

step 1
Put the edamame beans in a heatproof bowl with 2 tbsp water. Cover and microwave on high for 6 mins. Drain and set aside.
step 2
Heat the oil in a large pan or wok over a medium heat. Add the sliced garlic and cook until just golden (be careful not to burn it). Add the green beans and kale, stirring frequently until the kale has wilted and the green beans are tender.
step 3
Stir in the cooked edamame beans and cubed tofu. Turn off the heat or reduce to very low while you prepare the noodles and sauce.
step 4
Cook the noodles following pack instructions (usually 2-3 mins). Drain well. In a small bowl, whisk together the peanut butter, tahini and soy sauce. Add a splash of water to achieve a thick, pourable consistency. Add the cooked noodles and sauce to the pan over a medium heat with the vegetables and tofu. Mix to ensure everything is evenly coated.
step 5
Sprinkle with spring onions and sliced chilli, if using, and sesame seeds. Serve immediately.