photobombed by kanga......
125g rice noodles
100g button mushrooms
handful frozen sweetcorn
250g firm tofu cut into cubes
1 red pepper, deseeded & sliced
1 large carrot, chopped into small cube
I'm always a bit wary of sharing recipes for dressing because firstly I think to make a great dressing you need to taste it as you go along. secondly people's tastes seem to vary so much! some like their dressing sweeter, some saltier.........so use this as a guide & make it your own.
3 tablespoons peanut butter
1 tablespoon tamari soy sauce (note regular soy sauce is not suitable for a GF diet)
2 tablespoons rice wine vinegar
1 dessertspoon maple syrup
2 tablespoons light sesame oil/ light rapeseed oil or other oil of your choice.
cook the noodles as per instructions on the packet. (this will vary according to the type of noodle you're using ie buckwheat or rice, and also whether they are thick or thin)
meanwhile heat a tablespoon of the cooking oil of your choice (or butter) in a frying pan.
add the carrots, mushrooms & red pepper and stir fry over a medium heat for a few mins until they are starting to softened and color a little.
add the cubed tofu and a handful of frozen sweetcorn into the pan and continue to stir fry for another 10 mins. You can add some more oil if necessary.
when the noodles are cooked, drain them & divide between two bowls. Add the stir fried vegetables & tofu.
Mix up the dressing ingredients then mix into the noodles, or serve on the side.
I served this with a bowl of Rocket (or Arugula if you're American). This was one of the many, many foods I couldn't eat for years without having a horrible allergic reaction, and it's the latest food I've got back, so am mildly obsessed with it at the moment!
Fast food at it's best!