Vegetarian spicy peanut brown rice noodles

Vegetarian spicy peanut brown rice noodles with peanut butter, soy sauce, lime and garlic – creamy, savoury and quick to make.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 510 kcal per serving
• Protein: 16 g
• Fat: 24 g
• Carbs: 55 g

Ingredients

• 200g brown rice noodles
• 1 spring onion
• 3 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sesame oil
• Juice of ½ lime
• 1 garlic clove

Method

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

1. Bring a pan of water to the boil and cook the brown rice noodles according to the packet instructions. Save a little of the cooking water before draining.
2. Meanwhile, stir the peanut butter, soy sauce, honey, sesame oil, lime juice and finely chopped garlic together in a bowl.
3. Gradually stir warm cooking water into the sauce until it's smooth and creamy. If it's still too thick, add a little more water.
4. Return the drained noodles to the pan or put them in a large bowl. Pour over the peanut sauce and mix thoroughly until the noodles are evenly coated.
5. Cut the spring onion into thin rings and have it ready.

Good to know

When it has to be quick, a bowl like this is just right. Creamy, spicy and with just the right balance of depth and freshness.

Swaps

Honey → date paste (less free sugar, plus a little fibre). Sesame oil → olive oil (more monounsaturated fats). Soy sauce → tamari (gluten-free alternative with a similar flavour). Brown rice noodles → buckwheat noodles (more protein and naturally gluten-free, depending on the product).

Allergens

Contains peanuts, soya, sesame (sesame oil) and gluten (soy sauce; tamari is gluten-free). Season mildly for children and keep an eye on the texture. In pregnancy, well-heated ingredients and pasteurised honey are the usual choice. Honey isn't suitable for babies under 1 year old. Contains: sesame.

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