Prep Time:  10 minutes        |        Cook Time:  2 minutes        |        Serves:  1

Ingredients

• 100ml Asia Specialities coconut cream
• Juice from 1 fresh lime
• 1 tbsp Asia Specialities soy sauce  
• 1 or ½ tbsp Asia Specialities chilli garlic sauce
• 1 tsp White Mill brown sugar
• 2 heaped tbsp Oh So Natural crunchy peanut butter  
• 1 whole pak choy  
• ½ a spring onion  
• 1 small handful The Fresh Salad Co. coleslaw mix
• 1 small handful fresh bean sprouts
• 50g Earth Grown vegan firm tofu
• 1 handful of dry Urban Eats vermicelli rice noodles

Method

1. In a large container add the coconut cream, soy sauce, brown sugar, garlic and chilli sauce, lime juice, and peanut butter. Ensure to add the peanut butter is last so it doesn’t stick to the bottom!
2. Prepare fresh ingredients by slicing the pak choy, spring onions, add the coleslaw and the bean sprouts, and finely slice the tofu into thin pieces.  
3. Pile up into the container leaving enough space for the vermicelli to fit on top.
4. Pour 350-400ml boiling water into the container, pop the lid on and gently turn upside down and back, almost gently shaking it, then rest. Once the noodles are soft and cooked through and the water has cooled down, after a few minutes, stir and shake again
5. Warning - risk of burn – never shake a jar of boiling water. Gently move around contents, let cool down before vigorously shaking.  

Recipe:  Courtesy of Steph de Sousa – The Frugal Foodie