Ingredients
- 300g noodles
- 350g shredded veggies - mix of cabbage, carrots, radish
- 200g broccoli, cut into small florets
- 1 red pepper, finely sliced
- 3 spring onions, sliced
- Bunch of coriander
- 1 chilli, finely chopped
- For the peanut sauce
- 1cm fresh ginger, grated
- 2 cloves garlic, grated
- 150g peanut butter
- Juice of 2 limes
- 50ml soy sauce
- 70ml honey, agave, or maple syrup
- 50ml toasted sesame oil
- 1 tsp Gochujang or Sriracha
- 1 tsp salt
- To garnish
- 200g roasted peanuts, chopped
- Get your noodles on to cook. For the last two minutes add your broccoli. Then drain and leave aside.
- Meanwhile, mix your peanut sauce, put all the ingredients into a bowl and whisk together with a fork until smooth or you could even do this with a hand blender or Nutri Bullet.
- Put all your chopped veggies into your serving bowl, add the noodles and toss together.
- Pour your peanut sauce over and combine. Use as much or as little dressing as you like, you can always save some for another day.
- Adjust the seasoning, add more lime or chilli if you like, and garnish with your chopped nuts.
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