Ingredients
1 can/ 1 cup of satay sauce
2 cloves of garlic
2 cups of carrots sliced thinly
2 cups of round beans
1 cup of bean sprouts
1 bag of yellow Chinese egg free noodles (available at any Asian store; spaghetti also works fine}
Salt and pepper to taste
1 tbsp. spoon of oil
250 g of hard tofu, cut into cubes
water
tomatoes
Dice the garlic and chop the tomatoes into quarters.
Boil a pot of water and throw in the carrots and beans for a few minutes to bring out flavor.
In a frying pan, add the oil and garlic. Fry until fragrant and then add in the tofu.
Add carrots and beans and tomatoes. Cook until the tomatoes are soft.
Toss in noodles (for spaghetti, cook first and rinse in cold water to remove any pasta taste). Stir fry mixture until noodles are cooked.
Add peanut sauce. If mixture is too thick, add a couple teaspoons water before combining with noodles. Stir fry until there is no more liquid in the pan and the noodles are evenly coated. Remove from heat and add bean sprouts and salt and pepper to taste.
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