Peanut butter veg packed udon

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Tear mushrooms into rough bite sized pieces, chop tenderstem broccoli in half. Roll the limes on a hard surface and cut in half

Step 2

Heat a large wide based pan with a drizzle of vegetable oil over a medium heat. Once hot, add the mushrooms and halved broccoli, then cook for 3-4 minutes or until starting to caramelise

Step 3

Combine the peanut butter and soy sauce in a bowl with the sriracha, and the juice of half a lime. Add the sesame oil and 1 tsp sugar with 1 tbsp warm water - this is your peanut sauce. Wash the spinach, then pat it dry.

Step 4

Once starting to caramelise, remove the pan from the heat, then add the udon noodles and spinach’s with 1 tbsp water Return the pan to the heat and cook covered for 2 minutes or until the spinach has started to wilt

Step 5

Cut the remaining lime into wedges

Step 6

Once the spinach has wilted, add the peanut sauce to the pan and give everything a mix until the noodles are coated. Sprinkle over the toasted sesame seeds and garnish with a lime wedge to finish.