Cold Noodles with Peanut-Lime Chicken

SERVES 4-6

INGREDIENTS:
FOR THE DIPPING SAUCE:
4tbsp fish sauce
4tbsp brown sugar
6tbsp lime juice
2 garlic gloves, crushed
1-2 chillies, finely sliced
FOR THE PEANUT DRESSING:
2tbsp fish sauce
2tbsp white wine vinegar
3 tbsp lime juice
2tbsp soy sauce
1.5 inch chunk ginger
4tbsp peanut butter
2tsp sesame oil
FOR THE CHICKEN NOODLE SALAD:
6 chicken thighs
rice noodles
1 cucumber, finely sliced into quarter-moons
2 carrots, julienned
small handful mint/coriander
small bunch spring onions, finely sliced
small handful peanuts, crushed


METHOD:
1. For the dipping sauce, whisk the ingredients together in a small bowl. Set aside for 15 minutes.

2. For the peanut dressing, puree all the ingredients together into a smooth sauce. Transfer to a serving bowl.

3. To marinate the chicken, stir together half the dipping sauce and a third of the peanut dressing in a bowl or dish. Add the chicken, toss to coat and leave to marinate for at least 15 minutes.

4. Cook the noodles according to packet instructions, drain once al dente and cool under running water.

5. Grill or fry the chicken until browned and cooked through. Allow to cool a little before chopping into ¾-inch pieces.

6. Dress the vegetables with some of the remaining dipping sauce. Serve the chicken with the noodles and vegetables and garnish with the peanuts, herbs and remaining sauce.

Soba Noodles with Brussels Sprouts & Ginger Honey Sauce

SERVES 2


INGREDIENTS:
½ lb Brussels Sprouts
1 medium shallot
1 tablespoons olive oil
4 oz soba noodles
FOR THE SAUCE:
1 inch chunk ginger, peeled
1 teaspoons sesame oil
1-2 tablespoon rice wine vinegar
1-2 tablespoon honey
pinch of salt
sesame seeds


METHOD:
1. Add the Brussels sprouts to a food processor with a slicing attachment. Add the shallot and continue to slice. Heat the olive oil in a pan over a medium heat, add the shallot and sprouts and cook until tender.

2. Add the ginger to a food processor and pulse until the ginger is finely chopped. Add the oil, one tablespoon of vinegar, one tablespoon of honey and salt, pulsing until combined. Add more vinegar or honey to taste. Add the Brussels sprouts and cook for 1-2 minutes.

3. Cook the soba noodles according to packet instructions. Drain and add the Brussels sprouts. Serve with sesame seeds.

Recipe from Naturally Ella

Chilli Cashew Prawn Noodles

SERVES 4

INGREDIENTS:
rice noodles
2 tbsp honey
2 tbsp fish sauce
4 tbsp soy sauce
4 tbsp hoisin sauce
2 tbsp lime juice
2 tbsp sesame oil
450g prawns
1 clove garlic, minced
2 red chillies, chopped
1 red pepper, finely sliced
1 cup roasted cashews
4 spring onions, finely chopped
4 tbsp coriander, chopped


METHOD:

1. Cook the rice noodles according to package directions and drain.
2. Combine the honey, fish sauce, soy sauce, hoisin sauce and lime juice in a small bowl and set aside.
3. Cook the prawns with a tablespoon of oil in a wok or frying pan over a medium-high heat until cooked through, then remove from the pan and add another tablespoon of oil, the garlic, red chillies and red pepper and cook for 3-5 minutes, until softened. Add the cashews and cook for another minute.
4. Add the sauce and prawns to the pan, toss and cook for another minute, then add the noodles and toss again. Serve with the spring onions and coriander.

Recipe from Half Baked Harvest

Ginger Egg Drop Courgette Noodles

SERVES 1

INGREDIENTS:

1/2 large courgette, sliced very thinly into noodles
2 tsp oil
1 tbsp ginger, minced
3 tbsp dried seaweed
1/2 cup spring onions, finely chopped
2 tsp sherry vinegar
1 tbsp soy sauce
2 cups vegetable stock
1/2 cup water
1 egg, beaten
black pepper, to taste

METHOD:

1. Heat the oil over a medium heat then add the ginger and cook for a minute.
2. Add the vinegar, soy sauce, vegetable stock and water and bring to a boil.
3. Add the seaweed followed by the egg, while stirring the broth.
4. Add the courgette noodles and spring onions and season with pepper, cook for about 2 minutes and serve.

Recipe from Inspiralized

Courgette Coconut Noodles

SERVES 2

INGREDIENTS:

1 tbsp coconut oil

2-3 spring onions, finely chopped

1 tsp fresh ginger, grated

1 cup coconut milk

4 inch piece of lemongrass

1 tsp fish sauce/tamari

juice of a lime

2 tomatoes, diced and deseeded

3 courgettes, sliced very thinly

small handful basil leaves

small handful coriander leaves

crushed peanuts

METHOD:

1. Heat the coconut oil in a pan over a low heat, add most of the spring onions, the ginger and the lemongrass. Add the coconut milk and fish sauce and simmer for about 20 minutes, then add the lime juice and a pinch of sugar or honey, to taste, and a little water if it thickens too much.
2. Add the tomatoes to the pan, along with the basil and stir until the leaves wilt.
3. Turn off the heat, remove the lemongrass and add the courgette noodles. Serve before the courgette cooks and top some coriander, peanuts and the remaining spring onion.

Miso Noodle Soup

SERVES 2

INGREDIENTS:

150g noodles
3 tsp miso paste
thumb-sized piece of ginger, grated
2 cloves garlic, minced
1/2 red onion, finely sliced
1 carrot, peeled into ribbons
large handful broccoli florets
6 mushrooms, quartered
1 chilli, deseeded and finely chopped
2 spring onions, finely chopped

METHOD:

1. Cook the noodles according to packet instructions and set aside.
2. Cook the miso paste over a low heat with the ginger, garlic and red onion for a couple of minutes. Add 4 cups of water and turn the heat down just before it begins to boil.
3. Add the carrot, broccoli and mushrooms and simmer until cooked, then stir in the noodles and serve topped with the chilli and spring onions.

Recipe from Goodness Green

Simple Peanut Noodles

SERVES 3

INGRERDIENTS:

FOR THE SAUCE:
4 tbsp smooth peanut butter

1 tbsp sesame oil

1 tsp soy sauce/tamari

1 1/2 tsp rice vinegar/lime juice

1/2 tsp ginger, grated

1/2 tsp tabasco

FOR THE NOODLES:
220g soba noodles/rice noodles/spaghetti

shiitake mushrooms

aubergine

red peppers

spring onions, finely sliced
sesame seeds
peanuts, crushed

METHOD:

1. Combine all the ingredients for the sauce in a small bowl and whisk to combine. Add a little hot water, as necessary, to thin the sauce to desired consistency.
2. Cook the noodles according to package instructions.
3. Cook the mushrooms and aubergine in a pan over a medium heat until the mushrooms soften, then add the pepper and spring onions and cook for a few more minutes (or substitute other vegetables).
4. Toss the noodles in the peanut sauce, add the vegetables and serve warm or cold with a sprinkle of sesame seeds and peanuts.

Recipe from Love and Lemons