We’re all trying to cook more, spend less and up our plant consumption – and this recipe from Mob Kitchen’s Speedy Mob book will help you tick off all three goals at once.
If you’ve made a vow to have a month off Deliveroo this January, then you might be looking at your dreary cupboards wondering what you could possibly make that’s half as tasty as a cheeky Chinese takeout.
This noodle recipe couldn’t be more full of flavour – or be more simple to put together. It’s packed with vitamin C from limes, vitamin A from carrots, a host of herb-based antioxidants (hello fresh mint and coriander), as well as plenty of crunchy nut protein.
It’s the kind of dish that only gets better as time goes on, so make a batch at the start of the week and enjoy for lunch in the office. We can’t guarantee it’ll get rid of your cheddar cravings but recipes like this are made for Veganuary virgins intent on discovering just how delicious, quick and cost-effective plant-based life can be.
6 tbsp smooth or crunchy peanut butter
Sweet chilli sauce
1 bunch fresh mint
1 bunch fresh coriander (cilantro)
Handful of roasted and salted peanuts
Dried chilli flakes (hot red pepper flakes)
2 x 300-g packs of straight to wok rice noodles
- Cut the limes in half and squeeze their juices into a large mixing bowl.
- Add the peanut butter, 2 tablespoons of soy sauce, 3 tablespoons of sweet chilli sauce and 6 tablespoons of water. Whisk together.
- Peel the carrots and then peel them into long ribbons (leaving the core to munch on), directly into the bowl of dressing.
- Slice the cucumber into half-moons and add to the bowl too.
- Roughly chop the mint, coriander and peanuts. Scrape most of the herbs and peanuts into the bowl. Sprinkle in some chilli flakes.
- Put the rice noodles in a sieve and pour over boiling water from the kettle over the sink to refresh. Rinse thoroughly under cold water to cool.
- Shake off any excess water and tip the noodles into the bowl with all the other ingredients. Toss together.
- Divide the noodles between plates and scatter over the remaining herbs and peanuts. Serve with extra sweet chilli and soy sauce.
Make up the dressing in a large mixing bowl, then peel the carrots directly into it and scrape in the chopped herbs and vegetables as and when they are ready.
This one-bowl method saves on washing up, too!
Recipe from Speedy MOB: 12-minute meals for 4 people by Ben Lebus (Pavilion Books). Images: David Loftus.
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