80 g rice noodles (thick and flat type)
1 tbsp sesame oil
7 g olive oil (mix with 1 tsp vegetable oil)
90 g carrots (julienned)
about 220 g tofu (cut in 2.5cm cubes)
90 g green beans/ french beans (trimmed and halved)
0.5 g salt
0.5 g pepper
7 g vegetable oil
1 pc scallion (sliced thinly, separate white and green parts)
4 cloves garlic (minced)
7 g peanut butter (creamy)
14 g Gochujang
11 g tamari
7 g rice vinegar
60 g water
7 g sesame seeds
Bring a large pot of salted water to a boil.
Add the rice noodles to the boiling water, turn off the heat and stir.
Cook, stirring occasionally, until the noodles are tender, about 2-3 minutes.
Drain and run under cool water to stop the cooking process.
Coat noodles with sesame oil and set aside.
Place a large non-stick skillet over medium heat with olive & vegetable oil mixture.
Once the oil is hot, add the carrots and toss for 1 minute. Then add cubed tofu, cut green beans and a pinch of salt and pepper.
Cook, tossing occasionally until browned, or about 4-6 minutes.
Transfer to a plate and keep warm. Set aside.
Add the cooked rice noodles and tofu to the skillet with the gochujang peanut sauce and toss until evenly coated.
Cook until heated through, about 2-3 minutes.
Serve garnish with sesame seeds and sliced green scallions.