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100g green beans, trimmed
200g Tenderstem broccoli, halved lengthways (or florets from a head of Essential Broccoli)
250g egg noodles medium
2 salad onions, finely sliced
½ red pepper, thinly sliced
½ yellow pepper, thinly sliced
50g roasted cashew nuts, roughly crushed
1 red chilli, finely chopped
¼g of 25g pack coriander, roughly chopped
For the dressing
1 tbsp Cooks' Ingredients Black Garlic Paste
4 tbsp Thai sweet chilli sauce
1 tbsp rapeseed oil
2 tbsp light soya sauce
1 lime, juice
1 pinch ground white pepper
Bring a large pan of salted water to the boil, then add the green beans, broccoli and noodles. Cook for 3-4 minutes until the noodles have softened and the beans and broccoli are just tender. Drain and rinse under cold water, then drain thoroughly and transfer to a large mixing bowl.
Mix the dressing ingredients in a small bowl, then set aside.
Reserve some of the green part of the salad onions for later, then add the rest to the bowl of noodles. Add the peppers and the dressing, add most of the cashews and then mix together well. Transfer to serving plates and finish by sprinkling with the chilli, coriander, remaining salad onions and cashews.
Typical values per serving when made using specific products in recipe
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