Ingredients
1 servings
coconut milk powder
2.0
tablespoon(s)
ramen
1.0
package(s)
zucchini or squash
0.25
whole
Onion
0.25
whole
Ginger (powder)
1.0
teaspoon(s)
red pepper flakes
1.0
pinch(es)
Garlic (cloves)
0.25
whole
Tamari sauce
2.0
tablespoon(s)
Tofu
0.25
package(s)
Rice Noodles
2.0
ounce(s)
Sunflower butter
2.0
tablespoon(s)
Dietary Restrictions
Soy
Recipe Instructions
1. Cook the rice noodles according to package instructions, then drain and set aside.
2. In a large skillet, sauté the diced onion, minced garlic, and sliced zucchini until tender.
3. Add the crumbled tofu to the skillet and cook until lightly browned.
4. In a separate skillet, combine the coconut milk ( if it comes as a powder, add a few tablespoons of water to create liquid) ginger powder, red pepper flakes, sunflower seed butter and tamari sauce.
5. You can add the cooked ramen noodles to the skillet and toss everything together until well combined or serve noodles, sauce and veggies separately.