Peanut Noodle Salad

5

£0.91 Per Portion

10M

Ingredients

250g egg noodles (£0.49)

5 carrots (£0.89)

1 cucumber (£0.60)

Spring onion (£0.55)

Bunch of fresh coriander (£0.29)

4 tbsp peanut butter (£1.09)

2 tbsp soy sauce (£0.45)

½ lime juiced (£1/5)=(£0.20)

Cupboard Essentials

½ tbsp rice wine vinegar

1 tsp chilli powder

1 tbsp olive oil

Chilli flakes

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Calories and macronutrients for all of the recipes (and their variations) so you can choose the meals that suit your goals
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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.

Step By Step

1

Start by adding the noodles to boiling water and setting your timer according to the packet time. Mine was 4 minutes.

Step By Step Video Instructions For Members.

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