Peanut Butter Noodles
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Ingredients
- Noodles
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225g buckwheat soba noodles
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150g frozen edamame beans
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2 tbsp peanuts
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2 carrots
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3 spring onions
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1 red chilli - finely chopped
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3 tbsp finely chopped coriander
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3 tbsp finely chopped fresh mint
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3 tbsp sesame seeds
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1 lime - cut into wedges
- Dressing
- 2 tbsp Pip & Nut Peanut Butter of choice
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2cm fresh ginger - grated
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2 tsp sesame oil
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2 tsp dark soy sauce
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3 tbsp rice vinegar
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2 tbsp rapeseed oil
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Method
Combine all dressing ingredients in a small bowl. Set aside.
Cook noodles for 5-8 minutes in salted boiling water. Cook edamame for 4-5 minutes. Drain both and rinse with cold water.
In a dry pan roast the peanuts until golden. Roughly chop.
Peel the carrots and slice into fine matchsticks.
Combine noodles, vegetables, chilli and herbs in a large bowl and toss in the dressing.
Serve sprinkled with chopped peanuts, sesame seeds and a lime wedge.
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