Recipes
Peanut butter noodle salad
Vibrant veg and egg noodles make a speedy packed lunch that’s so tasty you’ll want to take it to work two days on the trot.
Vibrant veg and egg noodles make a speedy packed lunch that’s so tasty you’ll want to take it to work two days on the trot.
Cook: 10 Mins
Serves: 4
Price: £1.26 per serving
Nutritional Information
Each 402g serving contains
Energy
7505kj
446kcal
7505kj
446kcal
22%
Fat
19.3g
19.3g
Med
28%
28%
Saturates
2g
2g
Low
10%
10%
Sugars
16.1g
16.1g
Low
18%
18%
Salt
1.17g
1.17g
Low
20%
20%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
1867kj/446kcal
Typical energy values per 100g:
1867kj/446kcal
Ingredients
100g Asda 100% Peanuts Crunchy Peanut Butter
2 tbsp Asda Rice Vinegar
1 tbsp Asda Light Soy Sauce
1 tsp maple syrup
½ lime, juiced
600g Asda Egg Noodles
lime wedges
2 carrots, grated or cut into matchsticks
2 Just Essentials by Asda Mixed Peppers, finely sliced into strips
¼ Asda Red Cabbage, shredded (about 200g)
160g Asda Tender & Crisp Mangetout, finely sliced
lime Asda Peanuts, chopped
Method
1
To make the dressing, combine all the ingredients with 2–3 tbsp water. Mix well, adding more water if required to loosen, then set aside.
2
To cook the noodles, pierce the packet 3–4 times with a knife and microwave until piping hot. Allow to sit for 1 min, then tip the noodles into a large bowl and stir through the veg. Mix all the ingredients well, allowing the residual heat to soften the vegetables slightly. Drizzle over the dressing and stir through.
3
Serve immediately or allow to cool and pile into lunchboxes. The leftovers will keep in the fridge for up to 3 days.
4
Cook’s tip: To peel the carrots into fancy ribbons, use a vegetable peeler.