5 from 8 votes

Peanut Noodles with Roasted Soy Vegetables

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These peanut butter noodles are rich, creamy and delicious! Accompanied with roasted soy vegetables to add nutrients, volume and flavour.
Prep time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
£0.89
Makes: 5
mains
Asian
Noodles with Roasted Vegetables, peanut noodles, Roasted Soy Vegetables
Freezable

Table of Contents

  1. Ingredients
  2. How to make this recipe

Ingredients

Overhead shot of Peanut noodles and soy vegetables ingredients

How to make this recipe

Preheat oven to 180°C

Start by placing the chopped vegetables onto 2 separate baking trays, as this will prevent overcrowding and charring. Drizzle 1 tbsp of olive oil and a drizzle of soy sauce (around a tbsp) over the veggies on each tray and toss to evenly coat. Pop in the oven for 20-25 minutes or until golden brown.

2 trays on chopped vegetables

Using a large non-stick frying pan, add the sliced spring onion (reserve the greener end for garnish) and a pinch of red pepper flakes and salt with a tbsp of olive oil. Gently fry for around 4 minutes.

Chopped spring onions in frying pan with soy sauce and chillis in 2 small bowls

Then add the peanut butter, soy sauce and vegetable stock, stirring constantly whilst slowly pouring the stock into the pan and bring up to a low simmer.

Stock being add to pan with peanut butter and spring onions mixed with wooden spoon

Meanwhile start cooking the egg noodles in a separate saucepan for around 2 minutes. Add the rice wine vinegar to the peanut sauce and stir in the corn starch mixed with water, before draining and transferring the half cooked egg noodles into the frying pan to continue to cook within the sauce. The noodles will continue to cook in the pan for a couple of minutes and the sauce will start thickening.

Cooked noodles being removed from saucepan with tongs
When the roasted vegetables are ready, stir in around a ⅓ of the veggies into the sauce, serving the other ⅔ as a side/garnish.

Roasted vegetables added to the pan

Garnish with the reserved spring onion, crushed roasted peanuts, fresh mint and a squeeze of lime.

Noodles and vegetables in pan garnished with lemon wedges

 

Peanut Noodles with Roasted Soy Vegetables

Print Pin It
5 from 8 votes
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
£0.89
mains
Asian
Noodles with Roasted Vegetables, peanut noodles, Roasted Soy Vegetables
Freezable
Servings: 5
These peanut butter noodles are rich, creamy and delicious! Accompanied with roasted soy vegetables to add nutrients, volume and flavour.

Ingredients

  • 250 g chestnut mushrooms, cut into quarters (£0.80)
  • 2 heads of broccoli, cut into florets (£0.50x2)= (£1.00)
  • 1 aubergine, cut into cubes (£0.77)
  • 50 g spring onion, thinly sliced (£0.40)
  • 250 g egg noodles (£0.53)
  • 50 g roasted peanuts, coarsely chopped (£1.50/4)=(£0.37)
  • ½ lime, cut into wedges (£0.79/4)=(£0.20)
  • Fresh mint, leaves removed from tough stem (£0.39)

Cupboard Essentials

  • 2 tbsp olive oil
  • 3 tbsp peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp rice-wine vinegar
  • 700 ml vegetable stock
  • 1 tbsp cornflour
  • 1 tsp red pepper flakes
  • Salt

Method

Preheat oven to 180°C

  • Start by placing the chopped veg onto a baking tray. I used two trays to ensure the veggies weren’t overcrowding each other, as this would prevent charring/ crispiness. Drizzle 1 tbsp of olive oil and a drizzle of soy sauce (around a tbsp) over the veggies. Toss to evenly coat and pop in the oven for 20-25 minutes, or until golden brown.
  • To a large non-stick frying pan, add the sliced spring onion (reserve the greener end for garnish) and a pinch of red pepper flakes and salt with a tbsp of olive oil. Gently fry for around 4 minutes.
  • To that, add the peanut butter, soy sauce and vegetable stock, stirring constantly whilst slowly pouring the stock into the pan. Bring up to a low simmer whilst cooking the egg noodles for around 2 minutes.
  • Add the rice wine vinegar to the peanut sauce and stir in the cornflour mixed with a splash of water, before transferring the half cooked egg noodles into the frying pan to continue to cook within the sauce.
  • When the roasted veg is ready, stir in around a ⅓ of the veggies into the sauce, serving the other ⅔ as a side/garnish. Garnish with the reserved spring onion, crushed roasted peanuts, fresh mint. Serve with a squeeze of lime.

Nutrition

Servings: 5 servings
Fat: 16g
Calories: 427kcal
Carbohydrates: 66g
Protein: 17g

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