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Broccoli and peanut soba noodles

Bowl full of vitamins with this amazing succulent recipe a perfect dish for Vegan’s. Here you go below with the ingredients and the directions to prepare.

Ingredients

  • 150g soba noodles
  • 1tsp sesame oil
  • Tenderstem® or purple sprouting broccoli
  • 100g edamame beans
  • 2tbsp smooth peanut butter
  • 1tbsp soy sauce
  • 1tbsp rice vinegar
  • 1tbsp ginger, grated
  • 1 garlic, crushed
  • lime, juiced plus wedges to serve
  • 3 spring onions, sliced
  • coriander, chopped
  • 2tbsp roasted salted peanuts, chopped

Instructions

Steps:

  1. Cook the noodles in boiling, salted water for 4 minutes until tender. Drain and rinse well in cold water, then drain again and toss with the sesame oil in the sieve and leave.
  2. Blanch the Tenderstem® for 2-3 minutes until it’s vibrant green and still has bite, adding the edamame for the last 30 seconds. Refresh in cold water, then drain well.
  3. Whisk the peanut butter, soy sauce, vinegar, ginger, garlic and lime juice with a splash of boiling water to make a dressing.
  4. Cut the Tenderstem® into bite-sized pieces and add to a bowl with the noodles, edamame, spring onions, coriander and the dressing. Toss well. Serve scattered with the chopped peanuts, with lime wedges to squeeze over.
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