Lime and Lemongrass Noodle Bowl

Lime and Lemongrass Noodle Bowl

An easy and tasty midweek meal. Use whatever veg you may have hanging around in the fridge, added to a sweet and sour style sauce, lots of noodles and chicken.The peanuts add a welcome crunch at the end as well as more flavour.

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  • Serves2
  • Preparation Time10 mins
  • Cooking Time10 mins


For the lime & lemongrass paste:

  • 4 spring onions, sliced
  • 2 stalks of lemongrass, sliced
  • 1” piece of ginger, peeled & sliced
  • 1 clove of garlic, peeled and roughly chopped
  • zest of a lime

For the noodle bowls:

  • 120g 100% buckwheat soba noodles, cooked according to packet instructions
  • 2 carrots, sliced
  • 1 red pepper, sliced
  • 1 tin of coconut milk
  • 1/2 gluten-free vegetable stock cube
  • 1 chicken breast, diced
  • a bowl of spinach (two handfuls)
  • freshly ground black pepper to season
  • rapeseed oil for cooking
  • juice of a lime
  • 2 tbsp of Kikkoman Tamari Gluten-free Soy Sauce
  • a handful of dry roasted peanuts, lightly crushed


To make the flavour paste, pop all of the ingredients in a blender along with a splash of water and blend until smooth.

Put a saucepan on a high heat with a splash of rapeseed oil. Add the chicken, carrots and peppers, season with freshly ground black pepper, stir and let it cook for a minute.

Stir in the lime and lemongrass paste and let it cook for a couple more minutes.

Crumble the stock cube in. Pour in the coconut milk, season again with black pepper and stir to combine. Let it simmer for a couple of minutes.

Add the spinach, stir and cook until the spinach has wilted.

Take the pan off the heat, stir in the tamari gluten-free soy sauce and squeeze in the juice of a lime.

To serve, divide the noodles between two bowls, ladle over the sauce, drizzle a bit more tamari on top and finish with a sprinkling of the crushed peanuts. Enjoy!

Created by Eva Humphries @wholefwarrior

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