• No cheese, please

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.

serves 2-4


  • 1 pepper

  • 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

  • sesame oil

  • 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.


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