2 Serving
Lunch
Thai Vegetable Peanut Noodles
with Baked Tofu & Cucumber
SERVINGS
PREP & COOK TIME
5 min
CALORIES
410
FAT
15g
CARBOHYDRATES
47g
PROTEIN
26g
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INGREDIENTS
- 7 oz pre-cooked soba noodles
- 6 oz Wildwood® Organic SprouTofu® Baked Tofu
- 1 cucumber
- 4 oz veggie power blend
- ¼ cup peanut sauce
- ¼ cup peanuts
- 2 tsp Sriracha
- For full ingredient list, see Nutrition
Allergens: peanuts, tree nuts, wheat
SERVINGS
PREP & COOK TIME
5 min
CALORIES
410
FAT
15g
CARBOHYDRATES
47g
PROTEIN
26g
Get Recipes Delivered
INSTRUCTIONS
1
Prepare the ingredients
Remove the soba noodles from the package and add to a microwave-safe bowl. Microwave on high for 1 minute and detangle the noodles a bit with a fork. Cut the tofu into cubes. Thinly slice the cucumber into rounds.
2
Serve
Combine the soba noodles and veggie power blend in 2 bowls. Mix the peanut sauce with 2 tsp water. Toss the soba noodles and vegetables with just half of the peanut sauce. Top with sliced cucumber, tofu cubes, and peanuts. Drizzle with the remaining peanut sauce. Drizzle with as much Sriracha as you’d like and enjoy!
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