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Creamy peanut udon
Fruit and vegetables
1
garlic
clove, crushed
1
lime
, half juice only (cut the remaining half into wedges to serve)
2
spring onions
, trimmed and sliced or cut into strips
150g/5½oz Tenderstem
broccoli
or 1 pak choi, steamed until tender
Tins, packets and jars
1 tbsp plant-based
oyster sauce
(see recipe tips)
2 tbsp smooth
peanut butter
400g/14oz fresh
udon noodles
Cooking ingredients
2 tbsp tamari or reduced-salt
soy sauce
salt
chilli oil
, for drizzling (optional)
Dairy, eggs and chilled
150g/5½oz
tempeh
, cut into 5mm–1cm/¼–½in cubes
300g/10½oz silken
tofu
Other
1 tbsp
doubanjiang
(hot broad bean paste)
1 tbsp agave syrup
Back to recipe
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