Humble peanut butter creates a silky dressing for veg-packed noodles. Use smooth or crunchy – or any nut butter you like.
VegetarianHealthyLow in saturated fat
- Serves2
- CourseMain meal
- Prepare10 mins
- Cook5 mins
- Total time15 mins
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Ingredients
- 2 nests dried noodles (egg, wholewheat or rice)
- 200g leftover raw veg (eg green beans, broccoli, spring greens, asparagus or a mixture), cut into 3-4cm lengths
- 10g ginger, finely grated (optional)
- 1 tbsp soy sauce
- 2 tsp sunflower oil (or olive or sesame)
- ½ tbsp vinegar (white wine, red wine or apple cider)
- 1 tsp clear honey (or maple syrup)
- 2 tbsp peanut butter
- 1 pinch chilli flakes (optional)
- 1 handful soft herbs (eg parsley, coriander or mint), roughly chopped (optional)
- 1 handful toasted chopped nuts (optional)
Method
Bring a large pan of salted water to the boil, add the noodles and cook according to pack instructions, adding the veg for the final 2 minutes. Drain and rinse under cold water. (If using rice noodles, steam the vegetables separately for 2-3 minutes until tender.)
Meanwhile, in a large bowl, stir together the ginger (if using), soy sauce, oil, vinegar, honey, peanut butter and chilli flakes (if using). Add the drained veg and noodles; toss through with most of the herbs. Divide between 2 bowls, scattering over the remaining herbs and the toasted nuts (if using). Eat straight away.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,193kJ/ 524kcals |
|---|---|
Fat | 24g |
Saturated Fat | 4.1g |
Carbohydrates | 53g |
Sugars | 9.1g |
Fibre | 8.9g |
Protein | 19g |
Salt | 2.2g |
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