Vegan Satay Noodle Stir-fry

Servings:4
Dish Type:Stir fries
Cooking Time:10min
Preparation Time:10min

Campbells Product used

Vegetable - 500ml

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Ingredients

2 tbsp peanut oil
200g swiss brown mushrooms, sliced
2 garlic cloves, finely chopped
450g firm tofu, cut into 2cm squares
1/2 cup crunchy peanut butter
1 tbsp mild curry powder
500ml (2 cups) Campbell’s Real Stock Vegetable
2 tbsp kecap manis
200g pkt rice stick noodles, soaked in boiling water for 5 mins until softened
Green spring onions, thinly sliced to garnish

Preparation

Step 1

Heat half of the oil in a wok or large frying pan on high. Cook mushrooms for 3-4 mins until golden. Add garlic and cook for 1 minute. Transfer to a bowl.

Step 2

Heat remaining oil in wok on high. Cook tofu for 2-3 mins until browned. Transfer to a bowl with mushrooms.

Step 3

Add peanut butter and curry powder to pan on low. Cook, stirring until combined. Pour in Campbell’s Real Stock and kecap manis and stir well until simmering.

Step 4

Add drained noodles and mushroom mixture and stir fry until heated through. Serve garnished with green spring onion.