Bethany's Vegan Kitchen

This stir fried noodle dish combines vegetables, diced smoked tofu and wheat noodles, in a deliciously nutty pistachio satay sauce. This twist on a satay sauce makes a delicious stir fry sauce, or dipping sauce. To make this using homemade pistachio butter, you can see how I make that here

Serves; Two Cook time; 20 minutes

You’ll need;

1. 65g pistachio butter
2. 150ml dairy-free milk, I used soy milk
3. One tablespoon of toasted sesame oil
4. Two tablespoons of soy sauce
5. One teaspoon of lemon juice
6. One quarter of a teaspoon of garlic powder
7. One quarter of a teaspoon of ground ginger
8. One teaspoon of miso paste
9. One tablespoon of cornflour
10. One small carrot, thinly sliced, roughly 60g
11. One red pepper, diced
12. 150g white mushrooms, thinly sliced
13. 200g extra firm smoked tofu. chopped into small cubes
14. 300g ready to wok noodles
15. Salt and black pepper to taste

Method;

• Start by placing the pistachio butter, dairy-free milk, toasted sesame oil, soy sauce, lemon juice, garlic powder, ground ginger miso and cornflour into a jug. Whisk everything together until well combined, then set aside. If you want to make your own pistachio butter, click here to see how I make mine
• Next, add the carrot into a large frying pan over a medium heat, give it five minutes to cook, stirring every now and then
• Then add in the red pepper, white mushrooms and diced smoked tofu. Mix them through and give them another five minutes to cook
• Add the noodles into the pan and stir them through the vegetables, give them five minutes to heat through
• Finally give the sauce another whisk to make sure nothing has settled to the bottom of the jug, then pour into the frying pan. The sauce should quickly begin to thicken, so stir it through the vegetables and noodles, so everything is evenly coated in sauce
• Spoon into dishes and serve. I served mine topped with white and black sesame seeds