Peanut butter noodles

Name: Peanut butter noodles
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 2 nests dried noodles (egg, wholewheat or rice); 200 g leftover raw veg (eg green beans, broccoli, spring greens, asparagus or a mixture), cut into 3-4cm lengths; 10 g 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)

Humble peanut butter creates a silky dressing for veg-packed noodles. Use smooth or crunchy – or any nut butter you like.

3.5 out of 5 stars(3) Rate this recipe

VegetarianHealthyLow in saturated fat

Serves2
CourseMain meal
Prepare10 mins
Cook5 mins
Total time15 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

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.