Peanut Noodles with Cabbage and Carrot
Wheat noodles, cabbage and carrot tossed in a lime and peanut sauce, finished with spring onions.
Equipment
- 1 Large saucepan, colander and mixing bowl
Ingredients
- 200 g wheat noodles check package cooking time
- 150 g cabbage finely shredded
- 100 g carrot cut into thin matchsticks
- 2 spring onions thinly sliced
- 60 g smooth peanut butter
- 2 tablespoons reduced-salt soy sauce
- 2 tablespoons lime juice
- 1 teaspoon fresh ginger finely grated
- 1 teaspoon honey
- 60 ml warm water plus up to 30 ml to adjust
Instructions
- Finely shred the cabbage and place it in a clean colander. Cut the carrot into thin matchsticks and slice the spring onions. Measure the sauce ingredients. Bring a large saucepan of water to a boil for the noodles.
- Whisk the peanut butter, soy sauce, lime juice, ginger and honey in a mixing bowl. Gradually whisk in 60 ml warm water until smooth and pourable. If stiff, add warm water a teaspoon at a time.
- Cook the noodles according to their package instructions, usually 6–8 minutes. Carefully drain them over the cabbage in the colander so the hot water lightly softens it. Shake well to drain excess water.
- Add the drained noodles and cabbage to the peanut sauce with the carrot. Toss thoroughly. Loosen with a little extra warm water only if needed, scatter over the spring onions and serve promptly.
Notes
Contains peanuts, wheat and soy; noodles may also contain egg. Check ingredient labels. Honey can be replaced with maple syrup. Add water gradually to avoid diluting the sauce.
Refrigerate promptly in shallow containers at 40°F (4°C) or below and use within 3–4 days. Reheat leftovers throughout to 165°F (74°C). Images are generated illustrations; no personal kitchen test is claimed.