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:

spring onions, sliced

stalks of lemongrass, sliced

1 piece

of ginger, peeled & sliced

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

carrots, sliced

red pepper, sliced

tin of coconut milk

gluten-free vegetable stock cube

chicken breast, diced

2 handful

of spinach

freshly ground black pepper to season

rapeseed oil for cooking

lime (juice)

2 tbsp

Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce

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

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