Slow Cooker Satay Noodle - Healthy Recipes by Lyndi Cohen

Ingredients

• 400 g firm tofu, diced
• 1 large brown onion, diced
• 1 eggplant fresh, diced
• 1 red capsicum (pepper), deseeded and thinly sliced
• 3/4 cup smooth peanut butter (natural)
• 1/3 cup soy sauce, salt reduced (or tamari for GF option)
• 1 tbsp sriracha (optional)
• 400 ml tin coconut milk
• 1 lime, juiced
• 1/2 cabbage chinese wombok, shredded
• 250 g rice noodle sticks, cooked