1 package of Ty Ling’s Chinese Noodles
1 big cucumber, diced
2 big carrots, sliced
2 bell peppers, diced (red & yellow)

Crispy Tofu:
1 block of firm tofu
1 Tbsp Ty Ling’s Sesame oil
1 Tbsp soy sauce

1/2 cup peanut butter (120g)
1/4 cup soy sauce (60ml)
1/4 cup water (60ml)
Juice of 1 lime
Garlic and onion powder to taste
Red pepper flakes or chili to taste
(alternative use a store-bought dressing of choice)


1- Drain and press tofu (best overnight). Cut into bite-sized cubes. Heat a skillet
with Sesame Oil and fry tofu until browned and crisp. Deglaze with soy sauce.

2- Cook noodles following the package instructions.

3- To make the dressing, combine all ingredients in a bowl and whisk together.

4- Wash and cut all your veggies and divide them into fourths. Line up your mason
jars. Add around 3 tablespoons of the dressing to each jar, followed by a fourth
of the Chinese Noodles, diced cucumber, carrots, bell peppers, and fried tofu.

5- Put the lid on and store it in the refrigerator. Shake before eating, and enjoy!