A dish you may – or will see on repeat on my Instagram is this rice noodle-peanut butter dish. And that is because it is incredibly easy to make. It is very satisfying and also very nutritious.
So if you are looking for exactly that – easy, satisfying and nutritious. Then you have come to the right post!
Rice noodles, around 200g
Mango, fresh or frozen
Tofu (use a premarinated one!)
1 avocado, diced
Cocktail tomatoes, diced
For the dressing:
3tbsp peanut butter (crunchy or smooth)
1tbsp brown sugar (or syrup)
1 clove garlic, mined
1/4tsp grated ginger (fresh or powder)
Juice from 1 lime
2-3tbsp soya sauce (japanese, i.e a light soya sauce) Or use tamari
150ml neutral oil, water or using cooking cream (they all work, just provide a different taste)
Boil the rice noodles until soft, takes about 5 minutes
Fry tofu until crispy
In a bowl, add mango pieces, kale, cabbage mix, diced avocado, cocktail tomatoes, coriander. When the noodles and tofu are done, add to the bowl.
In another bowl, mix together the sauce ingredients (peanut butter, brown sugar, garlic, ginger, lime, soya sauce, oil). Then pour the dressing over the salad. Add some salted peanuts on top. Eat and enjoy!
Note! Not everyone likes the combination of mango and avocado, so you may want to use either or if you aren’t a fan of both in your meal 🙂