Veggie peanut noodles recipe
Created by The Tesco Recipes team
This tasty and affordable noodle recipe is worth getting the food processor out for. Plus, it only takes 15 minutes to knock up
See method- Serves 4
- 5 mins to prepare and 10 mins to cook
- 416 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 250g pack wholewheat noodles
- 1 tbsp vegetable oil
- 2 carrots, peeled and cut into thin batons
- 2 peppers, thinly sliced
- 180g bag curly kale
- 75g crunchy peanut butter
- 30g ginger, peeled and roughly chopped
- 4 spring onions, 2 roughly chopped, 2 finely sliced
- 2 garlic cloves, peeled
- 1½ tbsp soy sauce
- 1 lime, juiced
- 1 red chilli, finely sliced
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Shop ingredientsEach serving contains
- Energy
- 1750kJ 416.0kcal
- Fat
- 15g
- Saturates
- 2g
- Salt
- 1.4g
- Sugars
- 12g
of the Reference intake
Carbohydrate 53.1gProtein 16.5gFibre 9.0g
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Method
- Cook the noodles to pack instructions. Drain and set aside.
- Heat the vegetable oil in a large wok or frying pan over a medium-high heat. Add the carrots, peppers and kale and cook for 6-8 mins until the vegetables have softened but still have some bite.
- Meanwhile, make the sauce. Blitz the peanut butter, ginger, roughly chopped spring onions, the garlic, soy sauce, lime juice, 75ml water and a pinch of salt in a small food processor until smooth.
- Add the cooked noodles to the pan with the vegetables and stir in the sauce. Toss well to combine, adding a splash more water to loosen, if needed. Divide between 4 shallow bowls and top with the chilli and remaining spring onions to serve.
- See more Noodle recipes
