Campbell’s Vegan Satay Noodle Stir-fry
Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 1 out of 4
10 Ingredients
Number of servings
4
- 500milliliter Campbell’s real stock vegetable
- 2tablespoons peanut oil
- 200grams swiss brown mushrooms, sliced
- 2 garlic cloves, finely chopped
- 450grams firm tofu, cut into 2cm squares
- 1/2 cup crunchy peanut butter
- 1tablespoons mild curry powder
- 2tablespoons sweet soy sauce
- 200grams pkt rice stick noodles, soaked in boiling water for 5 mins until softened
- 1 spring onion, thinly sliced to garnish
Method
Step 1 of 3
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 of 3
Heat remaining oil in wok on high. Cook tofu for 2-3 mins until browned. Transfer to a bowl with mushrooms.
Step 3 of 3
Add peanut butter and curry powder to pan on low. Cook, stirring until combined. Pour in Campbell’s Real Stock and soy sauce and stir well until simmering. Add drained noodles and mushroom mixture and stir fry until heated through. Serve garnished with green spring onion.
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