If you happen to’ve made a vow to have a month off Deliveroo this January, then you definitely is likely to be taking a look at your dreary cabinets questioning what you possibly can presumably make that’s half as tasty as a cheeky Chinese language takeout.
This noodle recipe couldn’t be extra stuffed with flavour – or be extra easy to place collectively. It’s full of vitamin C from limes, vitamin A from carrots, a number of herb-based antioxidants (hey recent mint and coriander), in addition to loads of crunchy nut protein.
It’s the form of dish that solely will get higher as time goes on, so make a batch initially of the week and revel in for lunch within the workplace. We are able to’t assure it’ll eliminate your cheddar cravings however recipes like this are made for Veganuary virgins intent on discovering simply how scrumptious, fast and cost-effective plant-based life will be.
6 tbsp easy or crunchy peanut butter
Candy chilli sauce
1 bunch recent mint
1 bunch recent coriander (cilantro)
Handful of roasted and salted peanuts
Dried chilli flakes (scorching crimson pepper flakes)
2 x 300-g packs of straight to wok rice noodles
- Reduce the limes in half and squeeze their juices into a big mixing bowl.
- Add the peanut butter, 2 tablespoons of soy sauce, 3 tablespoons of candy chilli sauce and 6 tablespoons of water. Whisk collectively.
- Peel the carrots after which peel them into lengthy ribbons (leaving the core to munch on), straight into the bowl of dressing.
- Slice the cucumber into half-moons and add to the bowl too.
- Roughly chop the mint, coriander and peanuts. Scrape a lot of the herbs and peanuts into the bowl. Sprinkle in some chilli flakes.
- Put the rice noodles in a sieve and pour over boiling water from the kettle over the sink to refresh. Rinse totally below chilly water to chill.
- Shake off any extra water and tip the noodles into the bowl with all the opposite elements. Toss collectively.
- Divide the noodles between plates and scatter over the remaining herbs and peanuts. Serve with additional candy chilli and soy sauce.
Make up the dressing in a big mixing bowl, then peel the carrots straight into it and scrape within the chopped herbs and greens as and when they’re prepared.
This one-bowl technique saves on washing up, too!