A delicious warming peanut-based noodle soup, starring our Sweet Chilli Sauce!
INGREDIENTS for 4:-
300g butternut squash, diced
500g tofu, diced
4 tbsp oil
1 tbsp garlic puree
1 tbsp ginger puree
1 tbsp liquid stock
2 x 400g coconut milk
1 tbsp Dr. Will's Sweet Chilli Sauce
3 tbsp soy sauce
1 tbsp sriracha
3 tbsp peanut butter
1 tbsp light brown sugar
1 tbsp fish sauce
400g rice noodles
50g roasted peanuts
Spring onions, to garnish
Coriander, to garnish
Preheat oven to 160C. Toss squash in oil and add to ovenproof dish. Roast for 35-40 minutes.
Fry the tofu in a large frying pan with oil, until browned.
Add the garlic & ginger to the frying pan stirring for 1-2 minutes. Add stock, coconut milk, sweet chilli, soy sauce, sriracha, peanut butter and 250ml water. Bring to a simmer and cover. Poach for 20 minutes.
Add the juice of one lime, with sugar & fish sauce into your pan.
Cook rice noodles, according to the pack instructions. Drain noodles.
Add a handful of noodles to a bowl top up with soup.
Garnish with squash, spring onions, coriander and chopped peanuts.