Directions

• Cook the noodles according to the directions in the box.
• Heat the oil in a pan and add the minced garlic, grated ginger and red pepper flakes and roast for less than a minute.
• Add the diced white part of the scallions and saute for 1-2 minutes.
• Now add the julienne cut (cut like matchsticks) red peppers, carrots and edamame along with the vegetable broth and cook for 2-4 minutes.
• At this time push the vegetables to one side in the pan and to the liquid add sriracha, soy sauce, peanut butter and lime juice and mix well.
• Adjust the amount of the above ingredients according to taste.
• Roast the peanuts by placing them on a plate in the microwave for 1 ½ to 2 minutes and coarsely powder and keep aside.
• Add the cubed tofu and mix it in with the vegetables.
• If there’s too much liquid, make a paste with 1 tsp cornstarch/arrowroot powder with a little water and add to the pan.This will thicken the sauce.
• After mixing the sauces with the vegetables and cooking for a few more minutes, switch off the flame and toss the noodles and mix well.
• Add the finely cut green portion of the scallions and a part of the coarsely ground roasted peanuts and mix.
• The noodles are best served warm with lemon wedges and peanut powder on the side.
• Garnish with fresh coriander.
• Adjust the soy sauce, sriracha and lime according to taste.