Coconut-Chilli Warm Noodle Salad with Crispy Tofu
This salad has a generous hit of chilli tempered with cooling coconut milk. This vegan sauce is really easy to make and only requires a few ingredients that can easily be replaced with other ones if you don't have them to hand.
I paired this with my Crispy Baked Tofu Nuggets but pan-fried tofu, or fake (or real) chicken would also work really well.
a small bag of sugar snap peas
noodles of choice, cooked as packet instructions
2 tsp sugar (I used brown)
3 tbsp soy sauce
3 tbsp lime juice
3 tbsp chilli paste
about 4 shallots, diced
6 tbsp coconut milk (add more if it's too spicy!)
handful of crushed peanuts
spring onions, optional
Chop up the pepper into strips and sugar snap peas in half
Heat up the sesame oil on a medium heat and then add in the sugar, soy sauce, lime juice, chilli paste and shallots. Stir and heat until aromatic and the shallots have started to soften.
Add in the coconut milk and stir for another minute or two.
Take off the heat and add in the crushed peanuts, the noodles and vegetables.
Stir until everything is combined then serve with additional peanuts on top and spring onions.