Main Dishesdeliciouslyella
Super-Charged Peanut Noodles
Why not ditch the takeaway and choose a DIY ‘fakeaway’? This noodle dish is one of our favourites — full of nutritious veggies and packed with flavour, it’s on the table in the time it would take for your local takeaway to deliver.
👥 4 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●saucepan
- ●frying pan
- ●pan
- ●mixing bowl
📝 Preparation Steps
1
Begin by making the sauce. Add the cashews and sunflower seeds to a bowl and cover with freshly boiled water. Allow to soak for ⏱️ 5 minutes, then place into a blender with the soaking water, peanut butter, lime juice, tamari, maple syrup and sriracha. Blitz until smooth and creamy, then set aside.
cashews4 ozsunflower seeds2 ozpeanut butter2 tablespoonstamari1 tablespoonmaple syrup1 tablespoonsriracha1 tablespoon
2
Fill a medium saucepan with water and place over medium–high heat. Bring to the boil; cook the noodles according to the packet instructions and then drain.
3
Heat a frying pan over medium–high heat, add a drizzle of olive oil, then add the ginger and garlic, along with a pinch of salt. Cook for ⏱️ 1 minute until fragrant, then add the mushrooms and cook for 7–⏱️ 8 minutes until darkened and reduced. Add the pepper, cabbage and edamame and cook for 2–⏱️ 3 minutes until tender and reduced.
4
Toss the noodles with the sauce and vegetables, ensuring that all of the vegetables and noodles are coated in the creamy sauce. If you don’t have a frying pan or wok large enough to hold all of the ingredients, you can mix them in a bowl. Fill a large mixing bowl with boiling water, then pour away the water (this is to preheat the bowl) and place the noodles, vegetables and sauce in the bowl. Toss to combine.
5
Serve topped with chopped peanuts, sliced spring onions, chopped coriander, a squeeze of lime juice and a sprinkle of red chilli flakes.
dried red chilli flakes0.25 teaspoon
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