Spicy Thai Noodles

Ingredients for 2 servings:

• 500 g vegetables of your choice (zucchini, carrots, spring onions, eggplant or whatever else your fridge has to offer)
• 250 g tofu, e.g. almond-nut tofu or chicken
• 250 g konjac noodles (tagliatelle) or other pasta
• 2 garlic cloves, squeezed
• 1 tbsp Thai chili sauce, hot, e.g. Sriracha
• 2 tbsp chili sauce, sweet
• 2 tbsp soy sauce
• 2 tbsp peanut butter
• 1 dashes lime juice or lemon juice
• 2 tbsp peanuts, chopped or whole
• e.g. coriander, fresh, chopped or spring onions

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

easy and quick, low carb, also vegan possible

Sauté the washed and chopped vegetables in a wok or larger pan. If you want to eat with chopsticks, cut the vegetables accordingly. It tastes good with any vegetables and is also a great recipe for leftovers in the vegetable drawer. Then add the tofu or chicken in bite-sized pieces and fry. You can experiment with the amounts of the sauce as you like, but don’t omit anything. Mix everything together and fold it into the vegetables, adding a little water if necessary. Wash and drain the konjac noodles in hot water, then fold them into the vegetable and peanut mixture while they are still slightly damp. Stir-fry for another 5 minutes so they can absorb the flavor of the sauce. I don’t usually like Asian konjac noodles that much, but they must have been invented for this dish. Then arrange everything on Asian-style plates and serve with chopped peanuts and cilantro, or simply spring onion rings. This recipe is incredibly easy to prepare and has been my absolute favorite for many years.