Vegan noodle bowl

I’m rapidly becoming obsessed with making noodle bowls! They’re the perfect balance of flavour, texture, nutrients and they look bloody amazing too. This is my latest combo that we ate for lunch today, but it would have been equally good as a main course - it might only serve 3 for dinner though, so make a bit more if you have big appetites!

Ingredients

• 220g packet brown vermicelli noodles

• 130g mangetout or sugar snap peas, whole 

• 150g carrots, as finely julienned as possible 

• 2 spring onions - I used 3cm of the green end of leek as I didn’t have any onions, red would also be fine too

• 100g radishes, chopped into thin slices

• 100g cucumber, julienned

• Juice of 1 lime 

• 200g firm tofu - optional

  Dressing 

• 7 tbsp rapeseed or sunflower oil

• 1 tbsp sesame oil

• 3 tbsp soy sauce

• 2 tbsp rice vinegar (white wine if not)

• 4 tbsp smooth peanut butter, crunchy is fine too though

Method

• First cook the noodles as per the packet instructions, rinse well in cold water and set aside. 

• Chop the veggies and set aside, but don’t mix them.

• Put all the dressing ingredients into a shaker (this Oxo Good Grips one is great - no more leaky jars!) or jar and mix really well as the peanut butter will take longer to dissolve.

• Pour 2/3 of the dressing over the noodles and mix well. If the dressing is a little thick then add a tbsp or two of water. 

• Divide the noodles into 4 bowls and add the veggies in little groups. 

• If you’re using tofu then chop into small cubes and fry on a medium heat for about 5 minutes in a little sesame oil. Once browned on at least two sides add a splash of soy for flavour. 

• Add the tofu to the bowls and serve with a lime wedge and the rest of the dressing drizzled over the veggies.