hokkien noodles
Per serving : 327kCal / Carbs 48g / Protein 9g / Fat 11g
Ingredients
For the sauce:2 tbsp lime, juiced
1 1/2 tbsp peanut butter
1 tbsp tamari
1/2 tsp chilliflakes
For the noodles:
450g fresh rice noodles
2 tsp coconut oil
1 red onion, diced
4 spring onions, diced
1 tsp ginger, minced
1 carrot, cut into matchsticks
1/2 courgette, cut into matchsticks
50g mushrooms, chopped
80g bean sprouts
How to make it
- Start by mixing all the sauce ingredients together really well. Set aside.
- Cook the noodles according to packet instructions. Drain and set aside.
- Next, in a large wok, heat the coconut oil. Add the onion, spring onions and ginger and cook for 1-2 minutes.
- Add the carrot and courgette and cook for 5 minutes.
- Throw in the mushrooms and cook for another 2 minutes.
- Finally, add the cooked noodles and sauce. Stir through and heat for another 2-3 minutes.
- Remove from the heat, divide into four bowls and top with bean sprouts.