Udon Noodles with Creamy Tofu Sauce
20 min
Vegan
19675
For 2 Portions
350 g
udon noodle, cooked
350 g
tofu, plain
300 g
bok choy
100 g
mango, frozen
100 g
edamame, shelled
20 g
sesame seed
10 g
peanut butter
1
cucumber
1
green onion
1/2
lime
1/2 leaves
nori seaweed
300 ml
water
4 tbsp
soy sauce
2 tbsp
Thai chili sauce (Sriracha)
2 tsp
paprika powder, sweet
2 tsp
vegetable oil
salt
pepper
1. All set?
2. Lightly thaw frozen mango.
3. Cook udon noodles according to package instructions.