vegan recipes

Thai Style Noodles

Another recipe courtesy of Laura. No pics this time.
“Another recipe I made up, guessed proportions as I make it up as I go along.
Serves 2
For sauce:
  • Half cup peanut natural butter (or half cup cashews soaked in water for 1-2 hours)
  • 1 green finger  chilli or birds eye chilli
  • 1 fat clove garlic
  • 1/2 inch chunk fresh ginger
  • Juice of 1 lime
  • 2 tbsp soya sauce
  • 4 tbsp water
  • Coriander leaves
Stir fry veggies of choice eg julienne carrots, sliced water chestnuts, beansprouts, sliced onions, chopped Pak choi etc – frozen mixed stir fry packs work well. Use as much as you want, try a couple of cups.
2 portions Udon noodles or 2 spiralized courgettes
1-2tbsp Peanuts or cashews
Heat oil, Stir fry veggies of choice until just tender but still crunchy (no need for oil if using frozen)
Meanwhile cook noodles according to pack – usually add to boiling water for 5 mins, drain and rinse in cold water. Then add to veggies.
If using spiralized courgettes, add to stir fry veggies and cook briefly.
Whizz sauce ingredients in a high speed blender until smooth. Add coriander leaves and blitz momentarily to chop.
Add to veggies and noodles, stir well and heat through until thickened and piping hot.
Spoon into 2 bowls, sprinkle over chopped nuts and some fresh coriander leaves to serve.
If you don’t like peanuts, soak about half a cup of cashews for a couple of hours in cold water. Drain and rinse, add to sauce ingredients and whizz til smooth before adding coriander as before.
You can add firm tofu, plain or fried, if you want something more substantial but there’s plenty of protein in the sauce already.
You could add freshly squeezed juice of a small orange (about 2-3tbsp) if you like a bit more sweetness but I would leave that out until you’ve tried the sauce without it.”