I've been making these noodles for years, they're such a fave of mine. They're 100% dairy free and can also be made gluten free easily, but you wouldn't know it - they're incredibly creamy and full of flavour. It reminds me of a carbonara of sorts...but with an Asian twist. That might sound weird, but you'll have to trust me on this one!
Ingredients
170g rice noodles (I even use pasta noodles sometimes)
1 tablespoon peanut butter
1/2 400g can coconut milk
1 bag of sliced mushrooms
1 teaspoon of miso paste
Juice of 1/2 lime
2 spring onions
1/2 teaspoon cayenne pepper
1 red chilli
pinch of sesame seeds
1 tablespoon toasted sesame oil
salt and pepper
Method
Cook the noodles as per instructions on the packet. Drain and leave them to sit when ready.
Place a drying pan over medium heat and add a drizzle of oil, the sliced mushrooms, salt and pepper and fry for 10 mins till soft.
Add the coconut milk and peanut butter, stir well and cook for a couple mins before adding the lime juice. It'll seem very runny at first but you've got to just keep stirring and it'll reduce - about 10 mins.
Add the spices and miso paste and cook for another 5 mins. Stir in the spring onions and the drained noodles.
To serve, season with more spring onions, and sprinkle of sesame seeds and fresh chilli.
Enjoy!
Eva x
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