Peanut Noodles with Roasted Soy Vegetables
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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.
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.
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.
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.
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.
Garnish with the reserved spring onion, crushed roasted peanuts, fresh mint and a squeeze of lime.
Peanut Noodles with Roasted Soy Vegetables
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
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