Aromatic Noodles with Lime Peanut Sauce

  • Preparation Time30 mins
  • Cooking Time15 mins
  • Serves6
  • DifficultyEasy

For the pasta

340g spinach linguine or wholemeal spaghetti
250g broccoli florets
200g mangetout, trimmed
200g sugar snap peas, trimmed
75g shelled unsalted peanuts

For the sauce

130g natural creamy peanut butter
60ml low-sodium soy sauce
60ml water
30ml rice vinegar
30ml fresh lime juice
1 spring onion, cut into pieces
2cm fresh ginger, finely grated
25g brown sugar
1/4 tsp red pepper flakes
1) Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 mins. Add the mangetout and sugar snap peas and steam for 2 mins more.

2) Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 mins. Set them aside to cool. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, spring onion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.

3) Right before serving, toss the pasta with 180ml of the peanut sauce. Divide into 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve.

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