Manynut Noodles

Okay, so the many nuts alluded to in the title of this recipe aren’t actually all nuts as such… But when the dish includes butternut squash, peanut powder, coconut milk and almonds, you can see why I named the dish Manynut Noodles!

The peanut powder is called PB2 and it’s made by Bell Plantation, it’s great stuff. We’ve been enjoying experimenting with it for a while, so it’ll pop up in more recipes soon. You could use a couple of spoonfuls of peanut butter as a substitute.

I’ve gone for anardana powder again to finish the sauce off, but if you don’t have any then pomegranate molasses, or even the zest of the lime would do fine.

Manynut Noodles

Manynut Noodles

Makes 2 servings

For the stir fry-

400 g mixed vegetables. I used a 300 g pack from the supermarket which included 35 g butternut squash, and I added 100 g broccoli to this. It also included sugarsnap peas, cabbage, carrot and beansprouts.

30 g almonds

1 tbsp ginger, finely grated

2 tbsp tamari

1 tsp oil

For the sauce-

120 ml coconut milk

1 and 1/2 tbsp peanut powder

1 tbsp ginger, finely grated

juice of half a small lime

1 tsp tamari

2 tsp anardana powder

200 g cooked rice vermicelli

First stir fry the vegetables. Heat the oil in a wok on a medium high heat and stir fry the broccoli for a couple of minutes. Add the rest of the ingredients and cook for a further 4 minutes or so.

Tip the vegetables into a bowl and set aside. I’m serving the dish cold, but you could keep them warm in a low oven, covered.

In the same wok add all of the sauce ingredients apart from the anardana, and whisk to combine. Bubble the sauce for a minute or two.

Add the noodles and the anardana powder and toss together.

Serve the noodles topped with the vegetables and almonds

By E.

9 thoughts on “Manynut Noodles

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