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.
Courtesy of The Spotless Leopard
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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