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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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Sorry you have to be a member to view this

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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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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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Method

  1. Start by adding the noodles to boiling water and setting your timer according to the packet time. Mine was 4 minutes.
  2. 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.
  3. When the noodles are cooked, add to a colander and rinse with cold water to cool.
  4. Whisk the ingredients of the dressing in a bowl to form the peanut sauce.
  5. To prevent the noodles from sticking, add a tbsp of olive oil to the bowl they’re being stored in.
  6. Store the prepped ingredients separately and when it’s time to eat combine the noodles with the carrots/ cucumber and dressing.
  7. Then garnish with the spring onion and some fresh coriander. Add some optional chilli flakes if you like heat.

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