Spicy Sesame Soba Noodle Stir Fry

OUTBACK STORM - Hot Roast Tomato Chilli Basil Relish

Ingredients

1 SERVING
Prep time: 30 minutes
Cook time: 20 minutes

• 100g firm tofu, cut in triangles
• 1 tbsp The Chilli Factory Outback Storm Hot Chilli Tomato & Basil Relish 
• 1 tsp Dijon mustard
• 15g Lupin crumbs
• 1 tbsp mixed sesame seeds (white and black)
• 1 tbsp soy sauce 
• 1 tbsp rice wine vinegar
• 1/2 tbsp hulled tahini 
• 1/2 tbsp peanut butter 
• 60g soba noodles 
• 1 cucumber, thinly sliced
• 100g broccoli florets
• 1 flat mushroom, sliced
• 30g edamame beans
• 1 tsp sesame oil
• 1 shallot thinly, sliced

 

Directions

STEP 1
Pre-heat the oven to 180°. Line a baking tray

STEP 2
Spread Dijon mustard over the whole tofu. Sprinkle the Lupin crumb and mixed sesame seeds seasoning over to fully coat the tofu. Ensure that everything is covered and bake in the oven for 15 minutes

STEP 3
Whisk together the soy sauce, rice wine vinegar, tahini, peanut butter and The Chilli Factory Hot Chilli Tomato & Basil Relish until smooth

STEP 4
Cook the soba noodles for 3-4 in boiling water. Drain and rinse under cold water

STEP 5
In a bowl, season the cucumber with table salt. Toss and let them sit for 5-10 minutes. Squeeze out the excess water, and dress with 1 tsp rice wine vinegar. Set aside

STEP 6
In a non-stick pan, heat the sesame oil. Add the broccoli, mushrooms and edamame. Cook until they start to soften. Add half of the chilli sesame peanut sauce to the pan and stir fry until fully coated and it starts to thicken. Remove from the heat

STEP 7
Add the noodles to the hot pan (heat off!) add the remaining sauce and stir until thick, glossy and fully coated.

STEP 8
Transfer everything to your bowl, top with the baked tofu, pickled cucumber and shallots.