Creamy Peanut Noodles

Name: Creamy Peanut Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: - 2 Tbsp Olive Oil; - 1 Clove Garlic; - 2 Tbsp Peanut Butter; - 1.5 Tbsp Yellow Curry Paste; - 1 Cup Coconut Milk; - 2 Cups Vegetable Broth; - 1 Cup Water; - 200g Rice Vermicelli Noodles; - Pinch of Salt and Pepper; - 1 Can/240g Lentils; - 1 Zucchini

10 steps

Prep:15minCook:30min

Anything peanut is an automatic winner in my eyes, but these peanut noodles take the cake! Topped with crispy lentils for protein and crunch and zucchini ribbons for some greens.

Updated at: Mon, 12 Feb 2024 20:51:34 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories668.5 kcal (33%)

Total Fat26.6 g (38%)

Carbs87.2 g (34%)

Sugars6.5 g (7%)

Protein22.4 g (45%)

Sodium875.7 mg (44%)

Fiber10 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspolive oil

1 CloveGarlic

2 TbspPeanut Butter

1.5 TbspYellow Curry Paste

1 CupCoconut Milk

2 CupsVegetable Broth

1 cupwater

200gRice Vermicelli Noodles

salt

pepper

240gLentils

1zucchini

Instructions

Step 1

Preheat oven to 160°C and line a baking tray.

Step 2

Drain and rinse the lentils. Spread over a paper towel and gently pat to dry excess liquid.

Step 3

Transfer to a bowl and mix with 1 tbsp of olive oil, salt and pepper.

Step 4

Spread on the baking tray and bake in the oven for 30 minutes, mixing halfway, or until crunchy.

Step 5

Peel zucchini with a julienne peeler into ribbons. Place ribbons into a bowl and drizzle over 1/2 tbsp of olive oil. Mix and set aside in the fridge.

Step 6

Place vermicelli noodles into a large bowl and cover with hot water. Soak for 3 minutes and drain.

Step 7

Heat 1/2 tbsp of olive oil over medium heat in a pan and add the garlic. Cook for 1 to 2 minutes. Add the curry paste, peanut butter and pepper and cook for a further 1 to 2 minutes, or until fragrant.

Step 8

Add the vegetable broth, coconut milk and water and mix well. Bring to a boil and reduce heat to a simmer.

Step 9

Cook, stirring continuously, for 10 minutes, or until the peanut butter mix has dissolved and the mixture has slightly thickened. Add the vermicelli noodles and remove from heat. Rest for 5 minutes, or until the vermicelli noodles have soaked up most of the liquid.

Step 10

Serve and top with the crispy lentils and zucchini ribbons. Optionally garnish with coriander, chilli and sesame seeds. Enjoy! Store in the fridge for 3 to 4 days.