Veggie peanut noodles recipe

• Serves 4
• 5 mins to prepare and 10 mins to cook
• 416 calories/serving

Ingredients

• 250g pack of wholewheat noodles
• 1 tbsp vegetable oil
• Two carrots, peeled and cut into thin batons
• Two peppers, thinly sliced
• 180g bag curly kale
• 75g crunchy peanut butter
• 30g ginger, peeled and roughly chopped
• Four spring onions, two roughly chopped, two finely sliced
• Two garlic cloves, peeled
• 1½ tbsp soy sauce
• One lime, juiced
• One red chilli, finely sliced

Method

1. Cook the noodles to pack instructions. Drain and set aside.
2. Heat the vegetable oil in a large wok or frying pan over 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.
3. Meanwhile, make the sauce. Blitz the peanut butter, ginger, roughly chopped spring onions, garlic, soy sauce, lime juice, 75ml water, and a pinch of salt in a small food processor until smooth.
4. Add the cooked noodles to the pan with the vegetables and stir in the sauce. Toss well to combine, adding a splash of more water to loosen, if needed. Divide between 4 shallow bowls and top with the chili and remaining spring onions to serve.