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Slow Cooker Satay Noodle
Serves 6
400 g firm tofu, diced
1 large brown onion, diced
1 eggplant fresh, diced
1 red capsicum (pepper), deseeded and thinly sliced
0.75 cup smooth peanut butter (natural)
0.3 cup soy sauce, salt reduced (or tamari for GF option)
1 tbsp sriracha (optional)
400 ml tin coconut milk
1 lime, juiced
0.5 cabbage chinese wombok, shredded
250 g rice noodle sticks, cooked
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