Super Veg Noodle Salad by @deliciouslyella

20 min

4 servings

🍚

200 g

Brown rice noodles

🫛

200 g

Frozen peas

🥬

0.5

White cabbage

🧅

100 g

Spring onions

🥕

200 g

Carrots

🌿

15 g

Mint leaves

🌿

15 g

Coriander

🌿

30 g

Thai basil

🥜

50 g

Peanuts

🧈

2 tbsp

Almond butter

🥢

2 tbsp

Tamari

🍁

1 tsp

Maple syrup

🫒

2 tbsp

Extra virgin olive oil

🍋

1

Lime

🧄

0.5 clove

Garlic

🌶️

50 g

Bird's Eye chilli

  1. Boil
    • Brown rice noodles
    • Frozen peas

    Boil the kettle, put the noodles and peas into a large heatproof bowl, then pour over enough boiling water to fully cover.

  2. Stir
    • Brown rice noodles
    • Frozen peas

    Gently stir as they soften so the noodles don't clump together, then leave for 10 minutes.

  3. Drain
    • Brown rice noodles
    • Frozen peas

    Drain well, shaking off any excess water.

  4. Add
    • White cabbage
    • Spring onions
    • Carrots

    Meanwhile, add the cabbage, spring onions and carrot to a large serving bowl and toss together.

  5. Whisk
    • Almond butter
    • Tamari
    • Maple syrup

    To make the dressing, whisk the almond butter, tamari, maple syrup, oil, lime zest and juice, garlic and chilli in a small bowl until smooth.

  6. Add
    • Brown rice noodles
    • Frozen peas
    • White cabbage

    Add the noodles and peas to the veg, pour over the dressing and toss until everything is evenly coated.

  7. Serve
    • Mint leaves
    • Peanuts
    • Tamari

    Scatter over the herbs and peanuts to serve, and bring extra tamari to the table for everyone to add to taste.

Super Veg Noodle Salad by @deliciouslyella

20 min

4 servings

🍚

200 g

Brown rice noodles

🫛

200 g

Frozen peas

🥬

0.5

White cabbage

🧅

100 g

Spring onions

🥕

200 g

Carrots

🌿

15 g

Mint leaves

🌿

15 g

Coriander

🌿

30 g

Thai basil

🥜

50 g

Peanuts

🧈

2 tbsp

Almond butter

🥢

2 tbsp

Tamari

🍁

1 tsp

Maple syrup

🫒

2 tbsp

Extra virgin olive oil

🍋

1

Lime

🧄

0.5 clove

Garlic

🌶️

50 g

Bird's Eye chilli

Preparation Steps

  1. Step 1/7

    Boil the kettle, put the noodles and peas into a large heatproof bowl, then pour over enough boiling water to fully cover.

    🍚Brown rice noodles
    🫛Frozen peas
    🫖Kettle
    🥣Large heatproof bowl

  2. Step 2/7

    Gently stir as they soften so the noodles don't clump together, then leave for 10 minutes.

    🍚Brown rice noodles
    🫛Frozen peas
    🥣Large heatproof bowl

  3. Step 3/7

    Drain well, shaking off any excess water.

    🍚Brown rice noodles
    🫛Frozen peas
    🥣Large heatproof bowl

  4. Step 4/7

    Meanwhile, add the cabbage, spring onions and carrot to a large serving bowl and toss together.

    🥬White cabbage
    🧅Spring onions
    🥕Carrots
    🥣Large serving bowl

  5. Step 5/7

    To make the dressing, whisk the almond butter, tamari, maple syrup, oil, lime zest and juice, garlic and chilli in a small bowl until smooth.

    🧈Almond butter
    🥢Tamari
    🍁Maple syrup
    🫒Extra virgin olive oil
    🍋Lime
    🧄Garlic
    🌶️Bird's Eye chilli
    🥣Small bowl
    🥄Whisk

  6. Step 6/7

    Add the noodles and peas to the veg, pour over the dressing and toss until everything is evenly coated.

    🍚Brown rice noodles
    🫛Frozen peas
    🥬White cabbage
    🧅Spring onions
    🥕Carrots
    🥣Large serving bowl
    🥢Tongs

  7. Step 7/7

    Scatter over the herbs and peanuts to serve, and bring extra tamari to the table for everyone to add to taste.

    🌿Mint leaves
    🌿Coriander
    🌿Thai basil
    🥜Peanuts
    🥢Tamari
    🥣Large serving bowl

Composition

Ingredients

Types

Grains, Vegetables, Herbs, Nuts, Legumes, Condiments, Sweeteners, Oils, Fruits, Spices

Ingredients

Brown rice noodles, Frozen peas, White cabbage, Spring onions, Carrots, Mint leaves, Coriander, Thai basil, Peanuts, Almond butter, Tamari, Maple syrup, Extra virgin olive oil, Lime, Garlic, Bird's Eye chilli

Notes

White cabbage (whole, shredded), Spring onions (a bunch, about 3.5 oz, thinly sliced), Carrots (heritage carrots used, julienned or coarsely grated), Mint leaves (a handful, about ½ oz, roughly torn), Coriander (a handful, about ½ oz, roughly chopped), Thai basil (2 handfuls, about 1 oz, roughly torn), Peanuts (a handful, about 1.8 oz, roughly chopped), Almond butter (for the dressing), Tamari (for the dressing, plus extra to serve), Maple syrup (for the dressing), Extra virgin olive oil (or sesame oil, for the dressing), Lime (whole, zested and juiced, for the dressing), Garlic (crushed, for the dressing), Bird's Eye chilli (whole, about 1.8 oz, roughly chopped, for the dressing)

Allergens

Peanuts, Tree nuts, Soy

Dietetics

Dietary regimen

Vegan, Vegetarian, Pescatarian, Dairy-Free, Egg-Free

Calories

420 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 55g, Fat: 17g, Fiber: 7g, Sugars: 10g

Nutritional Information

Minerals

Sodium: 780mg, Potassium: 480mg, Magnesium: 60mg, Iron: 2.5mg

Vitamins

Vitamin A: 550µg, Vitamin C: 45mg, Vitamin K: 60µg, Folate: 70µg

Preparation

Time Information

Preparation

20 minutes

Overall

20 minutes

Difficulty

Level

Easy (1/4)

Steps

7 steps

Equipments

Utensils

Kettle, Large heatproof bowl, Large serving bowl, Small bowl, Whisk, Tongs

Appliances

to inform

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Everyday Meal, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Southeast Asian

Geographic

to inform

Various

Aspect

Texture

Crunchy, Creamy, Fresh

Flavors

Creamy, Savory, Zesty, Spicy, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 2 days (store in an airtight container,add peanuts and herbs fresh before serving if possible,best eaten within 1-2 days as noodles soften over time)