Ingredients

The following ingredients have 4 Servings
  • 1 cup unsalted Peanuts (toasted without fat and finely chopped)
  • 2 shallots (peeled and finely chopped)
  • 2 cloves garlic cloves (peeled and finely chopped)
  • 3 Tbsps Sweet soy sauce (Kecap manis)
  • 0.5 lemon (juice)
  • 1 tsp Sambal oelek
  • 1 Tbsp Palm sugar
  • 2 Tbsps Nut oil
  • 1.333 cups Coconut milk
  • 14 ozs Spaghetti
  • 2.75 cups red Cabbage (chopped into fine strips)
  • 1 red pepper (rinsed, halved, deseeded, cleaned and chopped into strips.)
  • 4 scallions (rinsed, cleaned and chopped into rings)
  • 4 carrots (peeled and chopped into fine strips)
  • 1.667 cups Tofu (chopped into cubes)

Instruction

  • To make the sauce, place the peanuts, shallots, garlic, kecap manis, lemon juice, sambal oelek and palm sugar in a tall mixing beaker and puree to a creamy paste using a hand-held mixer.
  • Heat the groundnut oil in a pan and briefly fry the peanut paste, pour in the coconut milk, stir until smooth, simmer for around 3 minutes until slightly thickened and season with salt.
  • Cook the noodles according to package instructions, drain and divide between four plates.
  • Scatter the red cabbage and pepper strips over the noodles, ladle over the sauce, top with the spring onions, carrot strips and tofu and serve.