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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Sorry you have to be a member to view this
Join now for £1 a week!
- 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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- Access all your favourite recipes & step by step videos in your personal dashboard
Sorry you have to be a member to view this
Join now for £1 a week!
- 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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- Access all your favourite recipes & step by step videos in your personal dashboard
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.
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