By nors93
Chilli Sprout and Peanut Noodles
6 steps
Prep:15minCook:10min
Alternatives depending on season:
Brussels sprouts- shredded savoy cabbage, shredded kale, shredded chard
Red Peppers- green, orange or yellow pepper, asparagus, green beans, broccoli florets
Carrots- courgette, red, yellow or green pepper, green beans, sugar snap peas
Updated at: Thu, 17 Aug 2023 09:49:12 GMT
Nutrition balance score
Great
Glycemic Index
41
Low
Glycemic Load
26
High
Nutrition per serving
Calories588.5 kcal (29%)
Total Fat32 g (46%)
Carbs63.3 g (24%)
Sugars11.3 g (13%)
Protein17 g (34%)
Sodium1103.8 mg (55%)
Fiber11.8 g (42%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
2 Tbspsoy sauce
1 Tbsplime juice
1 Tbsppeanut butter
100gwholewheat noodles
2 Tbspsesame oil
1garlic clove
grated
2spring onions
chopped
2 cmginger
piece, peeled and grated
200gbrussels sprouts
finely shredded
160gred peppers
sliced
160gcarrots
julienned
20gpeanuts
1 Tbspchilli oil
5gfresh coriander
to finish
5gwhite sesame seeds
to finish
Instructions
Step 1
In a small bowl, mix together the soy sauce, lime juice and peanut butter, until creamy. Set aside.
Step 2
Prepare the noodles according to packet instructions. Set aside.
Step 3
Heat a wok over a high heat and add the sesame oil together with the garlic clove, spring onions and ginger. Stir fry for 30 seconds until fragrant.
Step 4
Add the brussels sprouts, red peppers and carrots to the wok and stir fry for 4 minutes over high heat.
Step 5
Add the noodles together with 10 g of peanuts, stir fry for one minute and add the sauce. Use tongs to toss all the ingredients together.
Step 6
Drizzle with the chilli oil and top with remaining peanuts, fresh coriander and sesame seeds.
