Lunch
Peanut noodles with cabbage and carrot
Crunchy vegetables in a quick peanut sauce.
Cooking mode in the app: one step at a time, with gentle timers.
Covers
Fibre, B vitamins, vitamin E, healthy fats, folate, vitamin K, vitamins A and C
LeafUp › Plates › Peanut noodles with cabbage and carrot
You need (serves 2)
- Two portions of wholewheat or soba noodles (160 g)
- Three spoons of peanut butter (3 tbsp)
- A spoon of reduced-salt soy sauce (1 tbsp)
- Juice of a lime or half a lemon
- A quarter of a cabbage, finely shredded (about 200 g)
- Two carrots, grated
- Fresh ginger and coriander
How to make it
- Cook the noodles as the packet says, then rinse in cold water.
- Whisk the peanut butter, soy sauce, lime juice, grated ginger and a little warm water into a sauce.
- Toss the noodles with the cabbage, carrot, sauce and coriander.
Allergens This plate contains peanuts, soy, gluten (most soy sauce and wheat noodles). Always check product labels, as brands vary.
Good to know
With coeliac disease, choose gluten-free wholegrains such as brown rice, buckwheat, millet, quinoa or oats labelled gluten-free.
Allergic to nuts or peanuts? Use the nut-free filter on Plates, and seeds only if they are safe for you. Whole nuts are a choking risk for children under 5.
Taking a blood thinner such as warfarin? Greens are rich in vitamin K. Keep the amount you eat steady rather than suddenly eating much more, and ask your doctor.
LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.
