Broccoli and peanut soba noodles
- Preparation and cooking time
- Total time
- Easy
- Serves 3
Skip to ingredients
- 150g soba noodles
- 1tsp sesame oil
- Tenderstem® or purple sprouting broccoli
- g
- 100g edamame beans
- 2tbsp smooth peanut butter
- 1tbsp soy sauce
- 1tbsp rice vinegar
- 1tbsp gingergrated
- 1 garliccrushed
- lime, juicedplus wedges to serve
- 3 spring onionssliced
- corianderchopped
- 2tbsp roasted salted peanutschopped
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.
