Protein Peanut Noodles

Add all ingredients mentioned below into a blender and blend until smooth.

• 1⁄3 cup Natural peanut butter
• 1 ⁠½ Tbsp Sesame seed oil
• 1 ⁠½ Tbsp Agave syrup
• 2 Tbsp Soy sauce, dark
• 1 Tbsp Soy sauce, light
• 2 Tbsp White wine vinegar
• ½ in Ginger (~ 0.2 oz)
• 1 Garlic clove (~ 0.1 oz)
• 10.6 oz Tofu, silken

Cut the carrots and spring onion into julienne strips. Crumble the tofu with your hand.

• 2 Carrots (~ 6.7 oz)
• 2 Green onions (~ 2.5 oz)
• 8.8 oz Tofu

Heat the oil in a non stick frying pan over medium to high heat. Add the carrots and fry until the start to brown. Add the spring onions and fry until the start to turn translucent. Set aside.

• 1 tsp Canola oil

Prepare the Noodles according to the package instructions.

• 1.1 lbs Rice noodles

Heat the oil in the pan. Add the tofu and fry briefly. Add 1/3 of the sauce and cook for 1-2 minutes. Set aside.

• 1 tsp Canola oil

Heat the remaining sauce in the pan, turn off the heat, add the noodles and mix well. Serve with the veggies, tofu. Top with sesame and sprinkle with lime juice.

• 2 tsp Sesame seeds
• 1 Lime, organic (~ 1.4 oz)

Enjoy your meal!