Vegan peanut noodles with pak choi

Vegan peanut noodles with pak choi: creamy rice noodles with peanut butter, edamame, pak choi, soy sauce and lime juice.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 520 kcal per serving
• Protein: 22 g
• Fat: 20 g
• Carbs: 65 g

Ingredients

• 150 g rice noodles
• 3 tbsp peanut butter
• 2 pak choi
• 100 g edamame
• 1 tbsp lime juice
• 2 tbsp soy sauce

Method

You’ll need: frying pan · mixing bowl · sieve

1. Put the rice noodles in a large bowl, pour over boiling water and leave to soften according to the packet instructions.
2. Stir the peanut butter, soy sauce and lime juice together in a small bowl into a smooth, thick dressing.
3. Blanch the edamame and pak choi briefly in hot water until tender-crisp and bright green.
4. Drain the rice noodles and put them in a large frying pan or bowl with the edamame and pak choi.
5. Fold in the peanut dressing while everything is still warm so the noodles are evenly coated.
6. Divide between bowls and serve straight away.

Good to know

When it needs to be quick, these noodles are just right. Creamy, salty, fresh – and on the table in just a few steps.

Swaps

Rice noodles → buckwheat noodles (also provide fibre and protein). Pak choi → broccoli (also provides fibre and vitamin C). Edamame → chickpeas (plant protein and fibre). Peanut butter → almond butter (provides unsaturated fatty acids and vitamin E; contains tree nuts).

Allergens

Contains peanuts and soya; generally suitable for children as long as you watch out for peanut allergy, and in pregnancy the ingredients are fine – just make sure the edamame and pak choi are heated through properly. Contains: gluten (soy sauce).

Dairy-free recipes