This is a super quick midweek meal that can take whatever vegetables and nut butters you have at home. Feeds 3 generously.
Ingredients
For the Noodles:
1 1/2 tbsp almond butter
2 tbsp peanut butter
Juice of 1 lime
2 tbsp soy sauce
1 tbsp fresh ginger, grated
2 garlic cloves, grated
1 tsp sesame seed oil
water, enough to make into a sauce
1 pepper, sliced thinly
1 generous handful sugar snap peas
1 packet purple sprouting broccoli
1 packet ready cooked noodles, or 3 nests dried noodles, cooked as per packet instructions, drained, ran under cold water and set aside
Oil
For the quick pickled cucumber:
1 medium sized cucumber, halved and thinly sliced
1 tsp salt
1 garlic clove, grated
1 tbsp ginger, grated
1 tsp brown sugar
3/4 cup white wine or cider vinegar
Method:
First, make the picked cucumber. Add the salt to the cucumber slices and mix well to distribute it evenly. Leave to rest for 5 minutes, until you can see some liquid along the bottom of the bowl. Make the pickling liquid by mixing the rest of the ingredients together and stirring until the sugar has dissolved. Rinse out the cucumber, and pour over the pickling liquid. Leave to rest for 30 minutes.
Next, cook the noodles if using dried ones as per packet instructions. When ready, drain the water and rinse under cold running water to stop the noodles cooking. Leave to drain until later.
While the noodles are cooking, make the sauce. Add the nut butters, the lime juice, soy sauce, ginger, garlic, sesame seed oil and enough cold water to make into a sauce with the consistency of double cream. Set aside.
In another pot with a lid, add a little oil and heat on medium heat. Through in the purple sprouting broccoli and add a splash of water. Stir, cover with a lid and cook for 7 minutes to steam the broccoli. Remember to stir every couple of minutes. Add the pepper and stir. Cover with the lid and cook for 2 minutes. Add the sugar snap peas and pour over the nut sauce, stirring. Let the sauce bubble for about a minute until its heated through. Add the cooked noodles, turn off the heat and stir until everything is covered by the sauce.
Serve with the pickled cucumber to cut through the richness of the but butter sauce.
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