Spicy noodles-peanut-and-crunchy-salad

Spicy peanut noodles with cucumber and kale salad

Red curry paste and peanut butter bring instant Thai-inspired flavours to this veggie noodle dish

By , 30 October 2019

(3 votes)

Spicy peanut noodles with cucumber and kale salad
  • 20 Mins

  • Serves: 4

Nutritional Info
Each 357g serving contains
  • Energy

    1703KJ

    407KCAL

    20%
  • Fat

    12.5g

    med

    18%
  • Saturates

    4.3g

    low

    22%
  • Sugars

    8.2g

    low

    9%
  • Salt

    1.54g

    med

    26%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 477kJ/114kcal.
Ingredients
  • ½ red onion, thinly sliced
  • 250g dried egg noodles
  • 150g sliced curly kale, washed, woody stems removed and leaves torn into small pieces
  • 1tbsp rapeseed oil
  • 2 carrots, cut into matchsticks
  • 100g broccoli, cut into florets
  • 2 spring onions, sliced
  • 1tbsp frozen Scratch Cook Chopped Garlic
  • 50g pot Blue Dragon Red Curry Paste
  • 2tbsp peanut butter
  • Juice ½ lemon
  • ½ cucumber, cut into matchsticks
Method
  • Soak the onion in water for 15 mins. Drain and pat dry with kitchen roll.

  • Cook the noodles in boiling water for 4 mins. Drain and set aside.

  • Bring a pan of water to the boil, add the kale and cook for 1-2 mins until bright green. Drain, rinse under a cold tap and set aside.

  • Heat 2tsp oil in a wok or large frying pan. Stir-fry the carrots, broccoli, spring onions and garlic for 6-8 mins until starting to soften.

  • Stir through the curry paste, peanut butter and 2tbsp boiling water; add the noodles. Cook, stirring constantly, for 2 mins or until heated through.

  • For the salad, mix the rest of the oil with the lemon juice; season with pepper. Put the kale, onion and cucumber in a bowl and toss with the dressing. Serve with the noodles.