What are the main ingredients in Peanut Slaw & Soba Noodles?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Peanut Slaw & Soba Noodles?

Calories: 773, Carbs: 76 grams, Fat: grams, Protein: 30.8 grams, Sugar: 13.2 grams, Salt: 1463 grams

How do I prepare Peanut Slaw & Soba Noodles?

GOLDEN MUSHIES: Return the pan to a medium-high heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 4-5 minutes until soft and golden, shifting as they colour. Remove from the pan on completion and season. PEANUT SAUCE: Place a pan, large enough for the noodles, over a medium heat and add the peanuts. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan, roughly chop and set aside. In a small bowl, combine the peanut butter, the sesame-soy, a squeeze of lime juice (to taste) and 100ml of boiling water. IN THE MOOD FOR NOODS!: Bowl up the loaded peanut slaw noodles. Sprinkle over the spring onion greens, the toasted peanuts and the sliced chilli (to taste). Finish off with a squeeze of lime juice and serve with any remaining lime wedges. Look at you, Chef! JUST BEFORE SERVING…: Return the pan, wiped down if necessary, to a medium heat with a drizzle of oil. When hot, add the spring onion whites and the grated ginger and garlic. Fry for 1-2 minutes until fragrant, shifting constantly. Add the cooked mushrooms, the cooked noodles, the peanut butter sauce, the julienne carrots, and the shredded cabbage. Mix until fully combined. Cook for 1-2 minutes until slightly wilted, shifting occasionally. Season to taste. SOBA NOODLES: Boil a full kettle. Fill a pot with boiling water, add a pinch of salt and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside.

What should be prepared from my kitchen to make Peanut Slaw & Soba Noodles?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Peanut Slaw & Soba Noodles

Soba noodles are tossed with the ultimate peanut slaw containing cabbage, peanut butter, mushrooms, garlic, ginger and julienne carrots. Finished off with a squeeze of lime juice, spring onions, fresh chilli and chopped peanuts. Vegetarian dinners really don’t get much better than this!

Peanut Slaw & Soba Noodles

with fresh chilli & mushrooms

Hands on Time: 15 - 35 minutes

Overall Time: 25 - 45 minutes

Download the Recipe for 2

Ingredients:

Button Mushrooms
Cabbage
Fresh Chilli
Fresh Chillies
Fresh Ginger
Garlic Clove
Garlic Cloves
Julienne Carrot
Lime
Limes
Peanut Butter
Peanuts
Sesame Soy
Soba Noodles
Spring Onion
Spring Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

SOBA NOODLES
Boil a full kettle. Fill a pot with boiling water, add a pinch of salt and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside.
PEANUT SAUCE
Place a pan, large enough for the noodles, over a medium heat and add the peanuts. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan, roughly chop and set aside. In a small bowl, combine the peanut butter, the sesame-soy, a squeeze of lime juice (to taste) and 50ml of boiling water.
GOLDEN MUSHIES
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 4-5 minutes until soft and golden, shifting as they colour. Remove from the pan on completion and season.
JUST BEFORE SERVING…
Return the pan, wiped down if necessary, to a medium heat with a drizzle of oil. When hot, add the spring onion whites and the grated ginger and garlic. Fry for 1-2 minutes until fragrant, shifting constantly. Add the cooked mushrooms, the cooked noodles, the peanut butter sauce, the julienne carrots, and the shredded cabbage. Mix until fully combined. Cook for 1-2 minutes until slightly wilted, shifting occasionally. Season to taste.
IN THE MOOD FOR NOODS!
Bowl up the loaded peanut slaw noodles. Sprinkle over the spring onion greens, the toasted peanuts and the sliced chilli (to taste). Finish off with a squeeze of lime juice and serve with any remaining lime wedges. Look at you, Chef!

Soba Noodles - 50g
Peanuts - 15g
Peanut Butter - 40ml
Sesame-soy - 30ml
Lime - 1
Button Mushrooms - 125g
Spring Onion - 1
Fresh Ginger - 10g
Garlic Clove - 1
Julienne Carrot - 75g
Cabbage - 100g
Fresh Chilli - 1

Download the Recipe

Serves 2

SOBA NOODLES
Boil a full kettle. Fill a pot with boiling water, add a pinch of salt and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside.
PEANUT SAUCE
Place a pan, large enough for the noodles, over a medium heat and add the peanuts. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan, roughly chop and set aside. In a small bowl, combine the peanut butter, the sesame-soy, a squeeze of lime juice (to taste) and 100ml of boiling water.
GOLDEN MUSHIES
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 4-5 minutes until soft and golden, shifting as they colour. Remove from the pan on completion and season.
JUST BEFORE SERVING…
Return the pan, wiped down if necessary, to a medium heat with a drizzle of oil. When hot, add the spring onion whites and the grated ginger and garlic. Fry for 1-2 minutes until fragrant, shifting constantly. Add the cooked mushrooms, the cooked noodles, the peanut butter sauce, the julienne carrots, and the shredded cabbage. Mix until fully combined. Cook for 1-2 minutes until slightly wilted, shifting occasionally. Season to taste.
IN THE MOOD FOR NOODS!
Bowl up the loaded peanut slaw noodles. Sprinkle over the spring onion greens, the toasted peanuts and the sliced chilli (to taste). Finish off with a squeeze of lime juice and serve with any remaining lime wedges. Look at you, Chef!

Soba Noodles - 100g
Peanuts - 30g
Peanut Butter - 85ml
Sesame-soy - 60ml
Lime - 1
Button Mushrooms - 250g
Spring Onions - 2
Fresh Ginger - 20g
Garlic Cloves - 2
Julienne Carrot - 150g
Cabbage - 200g
Fresh Chilli - 1

Download the Recipe

Serves 3

SOBA NOODLES
Boil a full kettle. Fill a pot with boiling water, add a pinch of salt and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside.
PEANUT SAUCE
Place a pan, large enough for the noodles, over a medium heat and add the peanuts. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan, roughly chop and set aside. In a small bowl, combine the peanut butter, the sesame-soy, a squeeze of lime juice (to taste) and 150ml of boiling water.
GOLDEN MUSHIES
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Remove from the pan on completion and season.
JUST BEFORE SERVING…
Return the pan, wiped down if necessary, to a medium heat with a drizzle of oil. When hot, add the spring onion whites and the grated ginger and garlic. Fry for 2-3 minutes until fragrant, shifting constantly. Add the cooked mushrooms, the cooked noodles, the peanut butter sauce, the julienne carrots, and the shredded cabbage. Mix until fully combined. Cook for 2-3 minutes until slightly wilted, shifting occasionally. Season to taste.
IN THE MOOD FOR NOODS!
Bowl up the loaded peanut slaw noodles. Sprinkle over the spring onion greens, the toasted peanuts and the sliced chilli (to taste). Finish off with a squeeze of lime juice and serve with any remaining lime wedges. Look at you, Chef!

Soba Noodles - 150g
Peanuts - 45g
Peanut Butter - 125ml
Sesame-soy - 90ml
Limes - 2
Button Mushrooms - 375g
Spring Onions - 3
Fresh Ginger - 30g
Garlic Cloves - 3
Julienne Carrot - 225g
Cabbage - 300g
Fresh Chillies - 2

Download the Recipe

Serves 4

SOBA NOODLES
Boil a full kettle. Fill a pot with boiling water, add a pinch of salt and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside.
PEANUT SAUCE
Place a pan, large enough for the noodles, over a medium heat and add the peanuts. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan, roughly chop and set aside. In a small bowl, combine the peanut butter, the sesame-soy, a squeeze of lime juice (to taste) and 200ml of boiling water.
GOLDEN MUSHIES
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Remove from the pan on completion and season.
JUST BEFORE SERVING…
Return the pan, wiped down if necessary, to a medium heat with a drizzle of oil. When hot, add the spring onion whites and the grated ginger and garlic. Fry for 2-3 minutes until fragrant, shifting constantly. Add the cooked mushrooms, the cooked noodles, the peanut butter sauce, the julienne carrots, and the shredded cabbage. Mix until fully combined. Cook for 2-3 minutes until slightly wilted, shifting occasionally. Season to taste.
IN THE MOOD FOR NOODS!
Bowl up the loaded peanut slaw noodles. Sprinkle over the spring onion greens, the toasted peanuts and the sliced chilli (to taste). Finish off with a squeeze of lime juice and serve with any remaining lime wedges. Look at you, Chef!