Fresh Coriander Pasta Ribbons with Spicy Peanut Sauce

So what do you do with fresh pasta once you've made it and congratulated yourself over and over that you did? This is what I did with mine:**

Fresh Coriander Pasta Ribbons with Spicy Peanut Sauce

Serves 3

1 tsp oil

250g firm tofu, cut into bite-size blocks

1/2 red bellpepper, cut into strips

1/2 green bellpepper, cut into strips

handful of beansprouts

1/2 satay sauce recipe

1/2 - 1 tsp chilli powder

1 tsp soy sauce

fresh pasta ribbons (make half of recipe and use vietnamese coriander in the dough)

2 or 3 kaffir lime leaves

vietnamese coriander, to garnish

1. Fry tofu in oil over medium to high heat until lightly browned on all sides. Add bellpeppers, beansprouts and garlic, fry briefly.

2. Add chilli powder and soy sauce to the satay sauce, then add to the vegetables. Cook for a few minutes until sauce thickens slightly. Veggies should still be crisp.

3. Meanwhile, cook pasta in a big pot of boiling water with kaffir lime leaves added to the pot. It should take about 6 minutes for the pasta to reach al dente stage.

4. Drain pasta, then toss immediately with the tofu and vegetable mix. Garnish with coriander and serve immediately.

Nutritional info (per serving): Calories 533.3, Total fat 29.8 g, Saturated fat 13.3 g, Polyunsaturated fat 5.9 g, Monounsaturated fat 8.0 g, Cholesterol 163.7 mg, Sodium 227.8 mg, Potassium 469.5 mg, Total carbohydrate 57.4 g, Dietary fiber 5.1 g, Sugars 1.7 g, Protein 26.1 g

Good source of: Vitamin C 87.6 %, Selenium 66.0 %, Manganese 64.6 %, Calcium 59.0 %, Thiamin 45.4 %, Folate 41.8 %, Iron 40.6 %,  Vitamin A 36.3 %, Riboflavin 34.7 %,

*Easily adapted for vegans by using egg-free pasta.

** I probably don't even need to tell you how yummy it was, right?