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All recipes are deliciously vegan.

Street Noodle Salad with Peanut or Sesame Sauce

gluten free
wheat free
2 spoon difficulty rating

20

Serves 2 as a main course or 4 starters/light meals

Serves: 2-4

Street Noodle Salad with Peanut or Sesame Sauce

This is lovely as a brunch, lunch or light supper. If you want to take it to work for lunch the following day, store the cooked noodles and sauce separately overnight then mix together in an airtight container just before you leave the house. We've also got a 'cheat's version' using ready-made ingredients elsewhere on the site if you're stuck for time! Click here

 

 

 

 

Ingredients: 

Noodles
330g/12oz egg-free noodles, eg wholewheat, soba or udon. Alternatively, use a gluten and egg-free option. For a budget dinner, spaghetti works fine 
Salt


Sauce
2 tbsp sesame oil
8 tbsp/½ cup tahini or peanut butter – or use half and half
1 tbsp brown sugar or agave syrup
3 tbsp soya sauce, eg Kikoman, Sanchi, Clearspring
1 tsp grated fresh ginger
1 tbsp mild vinegar eg rice, white wine or ½ tbsp cider mixed with the same amount of water
A pinch of chilli powder or splash of hot pepper sauce
Black pepper to taste
 

Plus 
1 cucumber grated on a large grater holes. If using UK type cucumbers, no need to peel or de-seed. If using other types, peel and remove seeds before grating
150g/1 cup edamame beans (fresh green soya beans) or baby broad beans
1 bunch spring onions, chopped for garnish
Lime segments


Optional extras
Grated carrot or finely shredded greens, eg pak choi, spinach or kale also work nicely

Method: 

  1. Bring a large pot of water to a boil and salt it. Cook the noodles in the boiling water until just tender but not mushy – check packet instructions.
  2. In the meantime, lightly steam or microwave the fresh soya beans for a minute or two then rinse in cold water and set aside.
  3. Make the sauce. In a large bowl or jar, whisk together the eight sauce ingredients. Thin the sauce with hot water until it is creamy but not too thick – you want it to coat the noodles but not be too sticky – aim to get about a quarter to half a cup (about 4-8 tbsp)
  4. When the noodles are cooked, drain and run under cold water then drain again.
  5. Toss the noodles in the sauce and mix in the beans and grated cucumber. Add the shredded greens if using and mix in well. Taste and adjust the seasoning, then garnish with the spring onion and serve.  Squeeze the lime segment on each portion onto the noodles.  

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