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    5 from 9 votes

    Peanut Noodle Salad

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    Mimi Harrison Posted on Updated on
    Try this delicious low calorie peanut noodle salad with spiralised carrots and cucumber. It's super fresh and satisfying and only £0.91 a portion!
    Prep time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    £0.91
    Makes: 5
    mains, Salad
    Asian

    Table of Contents

    Peanut Noodle Salad

    by Mimi Harrison
    Print
    5 from 9 votes
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    £0.91
    mains, Salad
    Asian
    Servings: 5
    Overhead shot of salad with noodles and spiralised carrots, sliced cucumber and peanut dressing
    MetricUS Standard
    Try this delicious low calorie peanut noodle salad with spiralised carrots and cucumber. It's super fresh and satisfying and only £0.91 a portion!

    Ingredients

    • 250 g egg noodles (£0.49)
    • 5 carrots (£0.89)
    • 1 cucumber (£0.60)
    • Spring onion (£0.55)
    • 1 bunch of fresh coriander (£0.29)
    • 4 tbsp peanut butter (£1.09)
    • 2 tbsp soy sauce (£0.45)
    • ½ lime juiced (£1.00/5)=(£0.20)

    Cupboard Essentials

    • ½ tbsp rice wine vinegar
    • 1 tsp chilli powder
    • 1 tbsp olive oil
    • Chilli flakes

    Method

    • Start by adding the noodles to boiling water and setting your timer according to the packet time. Mine was 4 minutes.
    • Meanwhile, prep the veg by chopping/ grating or spiralizing the carrot and cucumber. I spiralized and sliced the cucumber with a serrated peeler as this gave the veg a noodle feel. Slice the spring onion on a diagonal angle for that fancy garnish feel.
    • When the noodles are cooked, add to a colander and rinse with cold water to cool.
    • Whisk the ingredients of the dressing in a bowl to form the peanut sauce.
    • To prevent the noodles from sticking, add a tbsp of olive oil to the bowl they’re being stored in.
    • Store the prepped ingredients separately and when it’s time to eat combine the noodles with the carrots/ cucumber and dressing.
    • Then garnish with the spring onion and some fresh coriander. Add some optional chilli flakes if you like heat.

    Nutrition

    Servings: 5 servings
    Fat: 7g
    Calories: 292kcal
    Carbohydrates: 48g
    Protein: 11g

     

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