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Ingredients
- soba noodles 150g
- sesame oil 1/2 tsp
- Tenderstem® or purple sprouting
- broccoli 300g
- edamame beans 100g
- smooth peanut butter 2 tbsp
- soy sauce 1 tbsp
- rice vinegar 1 tbsp
- ginger grated to make 1 tbsp
- garlic 1/2 clove, crushed
- lime 1, juiced, plus wedges to serve
- spring onions 3, sliced
- coriander small bunch, chopped
- roasted salted peanuts chopped to make 2 tbsp
Method
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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.
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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.
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Step 3
Whisk the peanut butter, soy sauce, vinegar, ginger, garlic and lime juice with a splash of boiling water to make a dressing.
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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.
Nutritional Information
- Kcals 383
- Fat 14.1g
- Saturates 2.8g
- Carbs 41.6g
- Sugars 5.9g
- Fibre 8.8g
- Protein 18g
- Salt 1.6g