Greens + Chilli Noodle Bowls
Serves: 4
Time: 15 minutes
Ingredients –
Water
270g udon noodles
Chilli Peanut Sauce
½ cup peanut butter
¼ cup tamari
2 tbsp freshly grated ginger
1 tbsp sesame oil
Zest and juice of 1 lime
¼ red chilli, finely chopped or ½ tsp chilli flakes
Water, to loosen
To Finish
1 head of cos lettuce, chopped widthways
½ cucumber, thinly sliced
1 cup chopped coriander
2 spring onions, finely chopped
1 carrot, julienned
2 avocados, sliced
½ cup peanuts, roasted and chopped
½ red chilli, finely chopped
Method –
Add water to a pot and bring to the boil. Once boiling, add the udon noodles into the water and cook according to the packet instructions.
For the chilli peanut sauce, add all of the ingredients except the water into a bowl. Mix together. Then add water to loosen, if needed. It should be runny enough to drip off the spoon. Set aside.
In a large bowl, add the cooked noodles to a bowl and ½ of the chilli peanut sauce. Mix through until all of the noodles are evenly coated in the sauce.
Divide the noodles between bowls and then arrange on top the other ingredients, including the cos lettuce, cucumber, coriander, spring onions, carrot, avocado, peanuts and red chilli. Lastly, drizzle over the remaining chilli peanut sauce.
Any leftovers will keep in an airtight container in the fridge for up to 3 days.
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