Vegetarian Asian peanut noodles

Vegetarian Asian peanut noodles with rice noodles, peanut butter, cucumber, carrot and spring onions – creamy, fresh and quick to make.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 440 kcal per serving
• Protein: 14 g
• Fat: 20 g
• Carbs: 52 g

Ingredients

• 1 carrot
• ½ cucumber
• 2 spring onions
• 200 g rice noodles
• 1 tbsp roasted peanuts
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 3 tbsp peanut butter
• 1 tsp honey
• 2 tbsp soy sauce

Method

You’ll need: chopping board · knife · mixing bowl · sieve

1. Cook the rice noodles according to the packet instructions, drain and briefly refresh in cold water.
2. For the sauce, stir the peanut butter, soy sauce, sesame oil, rice vinegar and honey together in a bowl until smooth. If needed, add a little warm water to make it creamy.
3. Cut or slice the carrot into thin strips. Cut the cucumber into thin sticks and the spring onions into fine rings.
4. Toss the rice noodles thoroughly with the peanut sauce until evenly coated. Then fold in the carrot and cucumber.
5. Roughly chop the peanuts and scatter them over the noodles with the spring onions.
6. Serve lukewarm or cold.

Good to know

These noodles are easy and really pleasant to eat. Creamy, fresh and with exactly the kind of seasoning that's still good cold.

Swaps

Rice noodles → brown rice noodles or buckwheat soba noodles (more fibre) | Honey → date paste (less processed) | Soy sauce → tamari (gluten-free if labelled as such) | Sesame oil → olive oil or avocado oil (a milder fat if sesame doesn't suit you)

Allergens

Contains peanuts, soya and sesame. Easy for children to eat if the peanuts are finely chopped or left out, and during pregnancy the dish is generally no problem with fresh ingredients and good kitchen hygiene. Contains: gluten (soy sauce).

Dairy-free recipes