• 200 g glass noodles
  • 150 g green string beans
  • 1 zucchini
  • 1-2 nectarines
  • 270 g firm tofu
  • 2 tbsp tamari soy
For the sauce:
  • 3 tbsp peanut butter
  • 3 dates, pitted
  • 1 small nectarine
  • 1 small carrot
  • 1 lime, juice
  • 1 heaping tsp minced ginger
  • 1 tsp red curry paste
  • 1/2 clove garlic
  • 1 1/2 tbsp tamari
  • ~1/3 cup water
To serve:
  • Pickled red onion
  • Fresh basil
  • Chopped peanuts


  1. Peel and grate the carrot. Mince the ginger and remove the stone from the nectarine. Place in a blender and mix with the rest of the ingredients for the peanut ginger sauce until completely smooth. Set aside.
  2. Slice the zucchini and cut the string beans in half. Heat a bit of oil in a frying pan and cook the zucchini and beans on medium high heat until browned. Season to taste with salt and pepper. Set aside.
  3. Cut the tofu into cubes. Again, heat a bit of oil in a frying pan and sauté the tofu until browned on all sides. Turn off the heat, add the tamari and stir to combine. Let cook for a minute or two on after-heating.
  4. Cook the glass noodles in salted water, according to the instructions on the packet. Drain but leave about 3 tbsp cooking water. Add 1/2 cup of the peanut sauce (save the rest to serve on the side). Stir to combine.
  5. Serve the noodles immediately, with the zucchini & string beans, tofu, sliced nectarines and toppings such as pickled onions, fresh basil & chopped peanuts.
compare channel adviser image

Purchase In-Store