Easy Noodles & Veggies in a Peanut Chilli Ginger Sauce
These simple yet flavourful noodles are a favourite with our customers at the van! You can’t beat that salty peanutty flavour, perfectly paired with tangy lime and tamarind.
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Total time
20
Cuisine
Southeast Asian
Meal
- mains
- lunches
Servings
2
Ingredients
- 200g (approx.) of your favourite noodles (I prefer wholewheat)
- A handful of your choice of veggies (I like broccoli, carrot ribbons and leafy greens in particular)
- 1 tbsp oil
- Salt and pepper, to taste
- 4 tbsp peanut butter
- 1 tbsp soy sauce (I use a really dark one so adjust to taste)
- 2 tbsp fresh ginger, grated
- ½ tsp chilli powder
- Juice of 1 lime
- 1 tsp tamarind paste – optional
- Fresh coriander and spring onions to garnish
- A few peanuts to garnish
Instructions
- In a small bowl, mix the peanut butter, soy sauce, ginger, chilli and tamarind with a splash of hot water if needed. This is your sauce!
- Prepare your vegetables: chop into bite size pieces and slice the carrots into ribbons using a potato peeler.
- Heat the oil in a wok and add the vegetables, firmest first and greens last, with a dash of salt and pepper.
- Add your sauce to the wok and mix well, adding a splash more water if necessary to loosen it up.
- Cook your noodles in a separate pan according to the instructions on the packet.
- Drain the noodles and add to the wok, mixing well so that they’re coated with the sauce.
- Add salt and pepper to taste.
- Serve topped with chopped coriander, spring onions, peanuts and a wedge of lime.
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