Lime and Lemongrass Noodle Bowl

Total time 20 mins
10 mins preparation time
10 mins cooking time

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.

by Eva Humphries @wholefwarrior

Ingredients

2 portion(s)

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:

120 g
100% buckwheat soba noodles, cooked according to packet instructions
2 
carrots, sliced
1 
red pepper, sliced
1 
tin of coconut milk
 ½ 
gluten-free vegetable stock cube
1 
chicken breast, diced
2 handful
of spinach
freshly ground black pepper to season
rapeseed oil for cooking
1 
lime (juice)
1 handful
of dry roasted peanuts, lightly crushed

Preparation

Step 1

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

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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

Step 6

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

Step 7

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-ID: UK123

Recipe as PDF

Download PDF

Thank you for your feedback!

Let us know what you think

Click on the number of stars you want to give: the more the better!

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!

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

01
02
03
04
05
06
07

Don’t miss a tasty thing!

Sign up and expect delicious inspiration on a regular basis!
Not all required fields have been filled in.

I would like to receive email updates on offers and product information. Unsubscribe any time, free of charge.