WHAT TO EAT TONIGHT

Peanut soba noodles

A spicy vegan classic for satay lovers

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A spicy vegan classic for satay lovers

Posted

  • SERVES 2
  • PREPARATION TIME 20 minutes
  • COOKING TIME 10 minutes
  • 225g buckwheat soba noodles
  • 150g frozen edamame beans
  • 2 tbsp peanuts
  • 2 carrots
  • 3 spring onions, finely sliced
  • 1 red chilli, finely diced
  • 3 tbsp coriander leaves, roughly chopped
  • 3 tbsp fresh mint leaves, roughly chopped
  • 3 tbsp mixture of black and white sesame seeds
  • 1 lime, cut into wedges
  • For the dressing:
  • 2cm piece of fresh ginger, peeled and grated
  • 2 tsp sesame oil
  • 2 tsp dark soy sauce
  • 3 tbsp rice vinegar
  • 2 tbsp rapeseed oil
  • 2 tbsp peanut butter (we used Pip & Nut)
  • 1 tsp coconut nectar
  1. First make the dressing. Put all the ingredients into a small bowl, mix to combine and set aside.
  2. Cook the noodles for five to eight minutes in plenty of salted boiling water, stirring occasionally, until just tender. Drain and refresh by rinsing under cold water, then leave to dry on a clean tea towel.
  3. At the same time, cook the edamame beans for five minutes in a separate pan of boiling water, then drain and refresh with cold water.
  4. Roast the peanuts in a dry pan until golden, then take off the heat, tip on to a board and roughly chop. Peel the carrots and slice into fine matchsticks.
  5. Put the noodles in a large mixing bowl and add the edamame beans, carrots, spring onions (scallions), chilli and herbs and toss with the dressing. Serve sprinkled with the chopped roasted peanuts, the sesame seeds and a wedge of lime.

RECIPE EXTRACTED FROM PIP & NUT: THE NUT BUTTER COOKBOOK

RECIPE EXTRACTED FROM PIP & NUT: THE NUT BUTTER COOKBOOK

PIP & NUT: THE NUT BUTTER COOKBOOK BY PIPPA MURRAY

Published by Quadrille, photography by Adrian Lawrence

£ 15.00

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Tagged in:
Vegan
quick and easy
Noodles

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