Peanut noodles and greens
A deliciously simple and satisfying dish. Adjust the veg and flavourings according to taste and what’s in season. Serves 4. Adapted from the Guardian.
Ingredients
- 200 g seasonal veg thinly sliced (e..g, kale, cavolo nero, cabbage, chard, mange tout, carrots, etc)
- 1 medium cucumber in matchsticks (or other seasonal veg)
- 250 g flat rice or other noodles
- A handful spring onions finely sliced
- A bunch coriander chopped
- 4 tbsp roasted peanuts roughly crushed
For the peanut sauce
- 4 tbsp smooth peanut butter
- 1 tbsp tahini
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp syrup
- 1 tbsp rice wine vinegar
- 1 tbsp chilli sauce to taste
- 1 garlic cloves minced
Instructions
- Mix together sauce ingredients well, adding 1 tbsp or so water to a pouring consistency. Adjust to taste with more soy, chilli and syrup.
- Cook the noodles as instructed on the packet, but for one minute less. Drain and put in serving bowl. Toss with sauce sauce. Add veg, toss again.
- Serve at room temperature topped with spring onions, coriander, peanuts and a bit more chilli to taste.
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