Asian Veggie Soba Noodle Bowl
with Peanut Dressing & Thai Seven Spice Nuts
Spice things up tonight with this healthy Asian inspired bowl packed full of colour, crunch and zesty flavour! The natural nuttiness of the soba noodles combines brilliantly with the Thai seven spice nuts and peanut dressing to deliver you a true taste sensation.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 bunch
spring onions
1 clove
garlic
1 unit
carrot
1 unit
cucumber
1 unit
lime
1 unit
long red chilli
1 sachet
peanut butter
(Contains Peanut; May be present: Sesame, Almond, Brazil Nut, Cashew. )
½ packet
soba noodles
(Contains Gluten; May be present: Egg, Soy. )
2 packet
roasted peanuts
(Contains Peanut; May be present: Tree Nuts, Milk, Sesame, Soy. )
1 bag
shredded red cabbage
1 sachet
Thai seven spice blend
(Contains Sulphites;)
Not included in your delivery
olive oil
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
1 tbs
rice wine vinegar
2 tsp
brown sugar
1 tbs
warm water
2 tsp
honey
Nutritional Values
Utensils
Instructions
Bring a medium saucepan of water to boil. Peel and crush the garlic. Grate the carrot (unpeeled). Cut the cucumber into 0.5 cm half-moons. Finely slice the spring onion. Juice the lime. Finely slice the long red chilli (if using).
In a small bowl, combine the garlic, peanut butter, ½ the soy sauce, the rice wine vinegar, brown sugar and warm water (check ingredients list for the amount) and whisk with a fork. Set aside to cool. TIP: If necessary, add more water to reach a drizzle consistency.
While the dressing is cooling, add the soba noodles (use suggested amount) to the saucepan of boiling water and cook for 4 minutes, or until ‘al dente’. Drain and refresh under cold water. Return to the saucepan and set aside.
While the noodles are cooking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the honey, the remaining soy sauce and the Thai seven spice blend to the pan and bring to the boil. Add the roasted peanuts, stir to coat and cook for 1-2 minutes, or until slightly sticky. Set aside on a sheet of baking paper to cool slightly.
In a large bowl, place the shredded red cabbage, carrot, cucumber, spring onion and soba noodles**. Add a drizzle of olive oil and the lime juice (1 tbs for 2 people / 2 tbs for 4 people) and toss to combine. TIP: Add as little or as much lime juice depending on your taste preference.
Divide the Asian veggie soba noodles between bowls and drizzle over the peanut dressing. Top with the Thai seven spice nuts and garnish with the long red chilli (if using).