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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.
Servings 4
- 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
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.