Warm Veggie Noodle Salad with Peanuts (GF)
PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.
COOKING TIME | |
20 Mins |
DIFFICULTY
INGREDIENTS | 2p | 4p |
Rice noodles | 200 gr | 400 gr |
Carrot | 1 | 2-3 |
Capsicum | 1 | 1-2 |
Red onion | 1/2 | 1 |
Spring onion | 4 stalks | 8 stalks |
Garlic | 1-2 cloves | 2-4 cloves |
Black sesame seeds | 1 tbsp | 2 tbsp |
Peanuts | 25 gr | 50 gr |
Peanut butter | 60 gr | 120 gr |
Coriander | 4 stalks | 8 stalks |
*Hot sauce | To taste | To taste |
*Soy sauce | 2 tbsp | 4 tbsp |
*Vinegar (rice/white/red wine/any) | 1 tbsp | 2 tbsp |
* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER
Nutrition per Serve |
|
Energy | 646Kj |
Protein | 5.8g |
Fat, Total | 9.2g |
– Saturated | 1.4g |
Carbohydrates | 10.6g |
– Sugars | 3.1g |
Sodium | 39g |
Allergens | Peanuts, Sesame |
TOOLS: Saucepan, fry pan, small bowl grater, spatula/wooden spoon, tongs
METHOD
1
PREP
Bring salted water to the boil ● turn the heat off ● add noodles & let sit for 7-8 mins ● drain & rinse under cold water, set aside
2
COMBINE
Mince garlic & place into small mixing bowl ● add peanut butter, hot sauce (to own taste), soy sauce, vinegar, ¼ (½) cup boiling water ● whisk to combine all ingredients well ● pick coriander leaves & chop roughly, set aside
3
PREP
Grate the carrot (skin on) ● chop onion in half & into thin slices ● thinly slice spring onion, set half of spring onion aside for garnishing ● julienne/ matchstick chop capsicum
4
PREP & FRY
Heat oil in fry pan on medium heat ● cook onion for 1 min, add capsicum, cook for 1 min, add carrot & half of spring onion ● season with S&P ● turn off heat, add rice noodles & ¾ of dressing ● mix well
5
SERVE
Coarsely chop peanuts ● serve noodles in bowls ● garnish with sesame seeds, peanuts, coriander, spring onion & a drizzle of the remaining dressing
Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.