- ½ cup Pams Crunchy Peanut Butter
- 1 tablespoon Pams White Vinegar
- 1 tablespoon grated ginger or 1 ½ teaspoons Pams Crushed Ginger
- 1 tablespoon sweet chilli sauce
- 1 ½ teaspoons Pams Soy Sauce
- 3 packets Pams Udon Noodles
- 3 tablespoons Pams Olive Oil, divided
- 2 packets firm tofu, chopped into 1cm cubes
- 1 cup Pams Frozen Mixed Broccoli & Cauliflower
- 1 carrot, sliced into thin sticks« ½ head cabbage, thinly sliced 6 eggs Pams Free Range Eggs
- Combine all of the ingredients for the satay sauce in a bowl and mix until well combined.
- Soak the udon noodles in a bowl of boiling water. Check the package instructions to find out how long it needs to be soaked for. Once they are soft, drain and set aside.
- Heat two tablespoons of oil in a large frying pan over medium-high heat, add in tofu and cook until all sides are golden brown. Place the tofu onto a plate and set aside. You may need to cook the tofu in batches.
- In the same pan add the frozen broccoli and cauliflower and stir fry it for 5 minutes.
- Add the carrots and cabbage and fry for another 5 minutes.
- Heat one tablespoon of oil in another large pan on a medium heat. Break the eggs into the pan and fry them until the white is set but the yolk is still runny (or until they are cooked to your liking.)
- Add the satay sauce to the frying pan with the vegetables. Once it begins to boil gently stir through the udon noodles and tofu until all the ingredients have been coated with the sauce and are heated through.
- Serve the noodles in bowls topped with a fried egg.