Text read by Mary Peters


500 g vegetables of your choice (courgettes, carrots, spring onion, aubergine or whatever else you have in the fridge).

250 g tofu, e.g. almond nut tofu or chicken
250 g konjac noodles (tagliatelle) or other pasta

For the sauce:

2 garlic cloves, pressed
1 tbsp chilli sauce, Thai, hot, e.g. Sriracha
2 tbsp. chilli sauce, sweet
2 tbsp. soy sauce
2 tbsp. peanut butter
1 squeeze of lime juice or lemon juice

For sprinkling:

2 tbsp. peanuts, chopped or whole.
 coriander, fresh, chopped or spring onions.


Preparation time: approx. 10 minutes
Cooking time: approx. 15 minutes
Total time: 25 minutes

Sauté the washed and cut vegetables in a wok or larger pan. If you want to eat with chopsticks, cut the vegetable pieces accordingly. It tastes good with any vegetable and is also a thankful recipe for leftovers in the crisper. Then add the tofu or chicken in bite-sized pieces and stir-fry.

With the sauce, you can experiment with the quantities as you like, but nothing should be left out. Mix everything together and fold into the vegetables, adding a little water if necessary.

Rinse the konjac noodles in hot water and drain. Just fold the noodles into the vegetable-peanut mixture while they are still slightly moist and fry gently for another 5 minutes so that they can absorb the flavour of the sauce.

Then arrange everything on plates and serve. Serve with chopped peanuts and coriander or simply spring onion rings.

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