Broccoli and peanut soba noodles
Full of fibre, healthy fats and zingy flavour, this veggie noodle dish is ready in less than 20 minutes for a nourishing midweek meal
Peanut butter noodles
Serves 2
Easy
Prep:
Cook:
This spicy peanut sauce will perk up any noodle, veg and protein combo – it works with everything!
Skip to ingredients
- mixture of sugar snap peas, green beans, carrot ribbons, baby corn and baby pak choi leaves
- 300g straight-to-wok udon noodles
SPICY PEANUT NOODLE SAUCE
- 3 tbsp smooth peanut butter(use a deep roast one if you can)
- 2 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp shaoxing wine
- 1 tbsp finely grated ginger
- 1 tbsp chilli crispplus extra to drizzle
TO SERVE
- spring onionssliced
- toasted sesame seeds
Nutrition: per serving
- kcal459
- fat18.8g
- saturates4.2g
- carbs51.9g
- sugars12.1g
- fibre8.4g
- protein16.4g
- salt3.4g
Method
step 1
Put all the sauce ingredients in a bowl with 4 tbsp of boiling water and whisk until combined.
step 2
Heat a pan or wok of salted water until boiling. Blanch the vegetables and noodles for 1 min, separating the noodles. Drain then tip back into the pan, add the sauce and toss together (add another splash of water if needed – you want it quite saucy).
step 3
Divide between warm bowls and top with spring onions, sesame seeds and another drizzle of chilli crisp.
