Snack
Peanut Noodle Lettuce Cups
25 minServes 3Nutri-Score B€€
B
25 min
25 minPeanut Noodle Lettuce Cups
what you need
Ingredients
firm tofu (pressed and cubed)Fresh300 g
udon noodles (cooked)Grains200 g
lettuce (leaves separated and washed)Produce1 piece
peanut butter (smooth)Pantry60 g
soy saucePantry30 ml- lime juice (freshly squeezed)Produce15 ml
maple syrupPantry10 ml
garlic (peeled)Produce1 piece
ginger (peeled)Produce10 g- rice vinegarPantry15 ml
- sesame oilPantry10 ml
waterOther60 ml- vegetable oil (for frying)Pantry15 ml
spring onion (thinly sliced)Produce2 pieces
roasted peanuts (crushed)Nuts & seeds30 g
per serving
Nutrition
304kcal
- Carbs
- 26 g
- Proteins
- 14 g
- Fat
- 16 g
what you’ll use
Tools
Frying pan
Food processor
Saucepan
Mixing bowl
step by step
Method
- Step 1
Fry the tofu
- Heat the vegetable oil in a frying pan.
- Add the cubed tofu and fry until golden and crisp on all sides.
- Step 2
Cook the noodles
- Cook the udon noodles in a saucepan of boiling water until tender.
- Drain and set aside.
- Step 3
Blend the peanut sauce
- Process the peanut butter, soy sauce, lime juice, maple syrup, garlic, ginger, rice vinegar, sesame oil and water until smooth.
- Step 4
Toss and assemble
- Toss the noodles and fried tofu with the peanut sauce.
- Spoon into the lettuce leaves.
- Top with spring onion and crushed peanuts and serve.