Broccoli and peanut soba noodles
This recipe for broccoli and peanut soba noodles is really easy to make and ready in 20 minutes or less. The fresh greens are a great combination with the noodles while the roasted peanuts adds a crunchy texture to the dish
- 150g soba noodles
- 1/2 tsp sesame oil
- Tenderstem® or purple sprouting
- 300g broccoli
- 100g edamame beans
- 2 tbsp smooth peanut butter
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- grated to make 1 tbsp ginger
- 1/2 clove garliccrushed
- 1, juiced limeplus wedges to serve
- 3 spring onionssliced
- small bunch corianderchopped
- chopped to make 2 tbsp roasted salted peanuts
Nutrition: per serving
- kcal383low
- fat14.1g
- saturates2.8g
- carbs41.6g
- sugars5.9g
- fibre8.8g
- protein18g
- salt1.6g
Method
step 1
Cook the noodles in boiling, salted water for 4 minutes until tender. Drain and rinse well in cold water, then drain again and toss with the sesame oil in the sieve and leave.
step 2
Blanch the Tenderstem® for 2-3 minutes until it’s vibrant green and still has bite, adding the edamame for the last 30 seconds. Refresh in cold water, then drain well.
step 3
Whisk the peanut butter, soy sauce, vinegar, ginger, garlic and lime juice with a splash of boiling water to make a dressing.
step 4
Cut the Tenderstem® into bite-sized pieces and add to a bowl with the noodles, edamame, spring onions, coriander and the dressing. Toss well. Serve scattered with the chopped peanuts, with lime wedges to squeeze over.
