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.
For the lime & lemongrass paste:
For the noodle bowls:
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!
Recipe as PDF
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