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Veggie peanut noodles recipe
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69 ratings
This tasty and affordable noodle recipe is worth getting the food processor out for. Plus, it only takes 15 minutes to knock up See method
Ingredients
- 250g pack wholewheat noodles
- 1 tbsp vegetable oil
- 2 carrots, peeled and cut into thin batons
- 2 peppers, thinly sliced
- 180g bag curly kale
- 75g crunchy peanut butter
- 30g ginger, peeled and roughly chopped
- 4 spring onions, 2 roughly chopped, 2 finely sliced
- 2 garlic cloves, peeled
- 1½ tbsp soy sauce
- 1 lime, juiced
- 1 red chilli, finely sliced
If you haven't got any wholewheat noodles, try egg noodles instead
Each serving contains
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Energy
1750kj
416kcal
21%
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Fat
15g
22%
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Saturates
2g
11%
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Sugars
12g
14%
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Salt
1.4g
24%
of the reference intake
Carbohydrate 53.1g
Protein 16.5g
Fibre 9g
Method
- Cook the noodles to pack instructions. Drain and set aside.
- Heat the vegetable oil in a large wok or frying pan over a medium-high heat. Add the carrots, peppers and kale and cook for 6-8 mins until the vegetables have softened but still have some bite.
- Meanwhile, make the sauce. Blitz the peanut butter, ginger, roughly chopped spring onions, the garlic, soy sauce, lime juice, 75ml water and a pinch of salt in a small food processor until smooth.
- Add the cooked noodles to the pan with the vegetables and stir in the sauce. Toss well to combine, adding a splash more water to loosen, if needed. Divide between 4 shallow bowls and top with the chilli and remaining spring onions to serve.
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