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easy recipe

Dinner Dressings and Sauces Lunch & Light Bites Recipe

10 Minute Peanut Vegetable Noodles

simple peanut recipe noodle

Vegetable Noodles in Peanut Dressing

This noodle recipe is ready in less than 10 minutes and is possibly the easiest recipe to throw together! You just need a julienne peeler or a spiraliser (if you bought one in the hype back in 2015). The dressing is made of peanut butter and chilli with three types of noodles from rice to carrot and courgette (zucchini).


Breakdown of ingredients

Peanut Butter- I find using a smooth and runny peanut butter helps give the dressing a good texture. Brands such as Manilife, Meridian, Pip and Nut are all really good quality and delicious.

Courgette- Using courgette as a vegetable noodle works really well, giving a kind of crunchy noodle.

Carrot- Again, this makes a delicious vegetable noodle which adds a bit of crunch. Careful not to overcook them as they can go a little soggy.

vegetable noodles and peanut dressing

Coconut milk- You don’t need to add this to the recipe however makes a delicious addition. It’s creamy and thickens the dressing to go a bit further. If you have coconut cream simply add a splash of boiling water and whisk to make it a coconut milk texture.

Sesame Oil- This is a key ingredient as it gives a beautiful nutty and toasted flavour to the dressing. You can even double up the portion to make the silkiest smooth dressing.


Toppings

Toasted Peanuts – Using toasted peanuts to top adds a beautiful crunch in contrast to the silky smooth noodles. I like toasting them on a dry pan for around 4 minutes to make them taste absolutely delicious

Spring Onions – The fresh pop of flavour from the spring onions works really well with the creamy nutty dressing. I like adding around 4 stalks of spring onions, finely chopped.

 


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10 minute vegetable noodle peanut recipe vegan lucy and lentils

simple peanut recipe noodle

10 Minute Peanut Vegetable Noodles

Simple 4 ingredient vegetable noodle recipe with a peanut and chilli dressing. You can use coconut milk to make it extra creamy, or simply leave this ingredient out for a thiner texture.
Prep Time 2 mins
Cook Time 7 mins
Servings 2 people

Ingredients
  

For the peanut dressing

  • ⁣3 tbsp peanut butter smooth and oily texture
  • ⁣1/2 squeeze lime
  • ⁣2 tsp tamari or soy sauce
  • ⁣1 tbsp sesame oil
  • ⁣1 tsp chilli flakes
  • 250 ml full fat coconut milk optional ingredient to make this creamier and thicker

For the Noodles

  • 2 courgettes
  • 2 carrots
  • 80 g rice noodles I used vermicelli

To Top

  • 1 tbsp toasted peanuts
  • 4 spring onions finely chopped

Instructions
 

To create the noodles

  • Using a finely tooth julienne peeler create the noodles with the courgettes and carrots (or use a spiraliser if you have one from the crazy trend back in 2015)
  • You can heat the rice noodles in hot water to loosen before adding to the pan, or just cook them straight in the dressing (depends how much washing up you want to do)
  • For the dressing simply whisk all of the ingredients together in a bowl then add to a pan to heat. Once the sauce has warmed add the noodles to the pan and stir through for around 5 minutes until the veg has softened slightly
  • Garnish with the toasted peanuts and finely chopped spring onions
Keyword 10 minute meal, 15 minute meal, easy recipe, peanut dressing, spiralised noodle, vegetable noodles, zoodles

If you like this recipe why not try my Crispy tofu and peanut noodle dish.

crispy peanut tofu noodle bowl

dessert Recipe

Pomegranate & Pecan Chocolate Bark

pomegranate nut pomegranate bark

Ingredients

 

80g good quality chocolate (I used Benefit Vitamin Chocolate)

1 tsp coconut oil

1 tsp cacao powder

¼ cup pomegranate seeds

1 tbsp chopped nuts (I used almonds and pecans)

½ tsp salt

 

 

Method

Simply melt the chocolate, coconut oil and cacao powder together in a bain marie on a low heat

Pour onto a flat surface with baking parchment or foil underneath

Scatter the nuts and pomegranate seeds on top and allow to set

Sprinkle the salt on top and break up into bite size chunks

pomegranate nut pomegranate bark
pomegranate nut pomegranate bark
dessert Recipe

Raspberry & Chocolate Kisses

Vegan chocolate raspberry kisses valentines

Ingredients:

200g 70% chocolate

70g vegan cream cheese (I used Violife Creamy Original)

4 tbsp icing sugar (confectioners sugar)

50g raspberries (frozen or fresh)

Pinch sea salt

Method:

Melt 120g of the dark chocolate then pour into the base of muffin cases (or lined / silicone muffin tin)

Prepare the raspberry cream cheese filling by heating the raspberries in a pan until bubbling

Whisk the vegan cream cheese with the icing sugar until smooth, then add the raspberries and fold gently fold together

Spoon 1 tbsp onto the top of each chocolate base within the muffin tin *optional to place a fresh whole raspberry on top

Melt the remaining 80g of chocolate with a good pinch of sea salt and pour over the top of the raspberry cups and leave to set in the fridge

Vegan chocolate raspberry kisses valentines
Vegan chocolate raspberry kisses valentines
Vegan chocolate raspberry kisses valentines
Recipe

3 Easy Pesto Recipes

3 easy pesto recipes

Making my own pesto was always something I thought of a task, especially when I could buy a range of options in jars cutting cost and time... however I have since come to realise this is all incorrect!

Nothing beats the taste or smell of fresh pesto whipped up in your kitchen. In terms of time and cost, it takes minutes to prepare and can be far cheaper when making in batches. 

I've popped together some of my absolute favourite and no-fuss recipes for you to try at home. Whether you're dipping your carrots, coating your veggies or twirling it in your tagliatelle, you need to give these a go. 

Method of cooking:

All these pestos can be eaten raw, slow roasted or added to your pasta dish in the last 5 minutes. It all depends how you like it.

avocado pesto recipe

Avocado & Pine Nut Pesto 

Ingredients:

1 Avocado (I used a gem avocado)
2 cloves garlic
1 cup basil
1/4 cup pine nuts
1/4 tsp black pepper
1/4, cup olive oil
Pinch of olive oil

 

spinach pesto vegan recipe

Creamy Spinach Pesto

Ingredients:

1 cup baby spinach 

1 cup fresh basil 

1 clove garlic

1/4 cup cashew nuts (soaked or raw)

1/2 lemon squeezed 

1/4 cup olive oil

large pinch salt

1 tbsp nutritional yeast (optional)

 

easy pine nut pesto recipe

Classic Pine Nut

Ingredients:

1/4 cup pine nuts

1 cup fresh basil 

1/4 cup good quality olive oil

1/2 squeezed fresh lemon 

1 large clove smoked garlic

Large pinch salt

2 tbsp nutritional yeast 

 

 


As always, I love seeing your recreations on social media, so please be sure to tag me in any photos to take of your food! 

Maybe you have a favourite pesto recipe, or a top tip to share... let me know in the comments!