Miso Peanut and Lime Noodles
with Coriander and Chilli
- Gluten
- Soy
- Wheat
- Peanuts
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
Ingredients
1 packet
Miso Paste
(Contains: Gluten, Soy, Wheat;)
1 packet
Peanut Butter
1 packet
Ramen Noodles
1 packet
Green Beans
1 packet
Coriander
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1
Capsicum
1
Long Chilli
1
Lime
1
Carrot
Cooking Steps
Bring a medium saucepan of water to the boil. Cut the carrot (unpeeled) into 0.5cm half-moons. Cut the red capsicum into thin strips. Trim the green beans and cut into 2cm pieces. Slice the lime into wedges. Thinly slice the long red chilli (if using). Roughly chop the coriander.
In a medium bowl, combine the peanut butter, miso paste, soy sauce, warm water, sugar, sesame oil (if using) and a squeeze of lime juice. Whisk together until smooth.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the carrot and red capsicum and cook for 4 minutes or until softened. Add the green beans and cook for 2-3 minutes or until just tender. Remove the pan from the heat.
While the veggies are cooking, add the ramen noodles (see ingredients list) to the boiling water and cook for 3 minutes. Drain and refresh under cold water.
Add the noodles and peanut sauce to the pan with the veggies. Toss to coat in the sauce and loosen with a dash of water if the sauce looks too thick.
Divide the miso peanut and lime noodles between bowls. Top with the crushed peanuts, coriander and long red chilli (if using) and serve with the remaining lime wedges.
