fbpx

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 100 Grams

  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.