Ingredients

4-6 tbsp PeaNOT Butter, crunchy
4 tsp miso paste
2 tsp ginger minced
2 tsp garlic minced
1-2 tsp chilli flakes (optional)
2-3 tsp Maple syrup or honey
½ cup purple cabbage
½ lemon squeezed
1 packet noodles
½ cup bean sprouts
1 bunch Bok choy
½ cup hard tofu, cubed
1 cup water or veggie broth
2-4  tsp olive oil
2-3 tbsp plain flour
2 tsp sesame seeds
Salt to taste

Method

1. Cook the noodles - heat the water or veggie broth in a pot, add miso paste and bring to boil with the noodles. Set aside.

2. Make the PeaNOT sauce - add the PeaNOT Butter, 1 tsp of ginger, 1 tsp of garlic, 1 tsp of chilli, 1 tsp maple syrup and half the lemon plus a few table spoons of the miso water paste to a blender and combine. Add salt to taste.

3. Prepare the veggies - in a pan cook the remainder of the ginger, garlic, chilli, lemon juice and maple syrup in olive oil. Add in the veggies and sauté until cooked to your preference. Set aside.

4. Prepare the tofu - coat the tofu with plain flour and pan fry in olive oil until crispy.

5. Assemble the bowl - add in the noodles,  some of the miso broth, the cabbage, bean sprouts and the bok choy followed by the crispy tofu. Put a large dollop of PeaNOT-miso sauce and sprinkle with sesame seeds.