Carrot and Sugar Snap Pea Noodles

July 2, 2019

This carrot and sugar snap pea noodle dish is the perfect addition to your summer weekday dinner list – as it’s vibrant, light and easy to make. This vegan dish can be whipped up in just a few minutes and is really healthy, packing in four of your five a day!

Serves 2


2 nests of whole grain noodles

100g edamame beans

150g sugar snap peas

1 carrot (peeled into thin strips)

1tbsp chopped cashew nuts

Fresh coriander

For the sauce:

100ml soy sauce

Thumb-sized amount of fresh ginger (grated)

Juice of one lime

2 cloves of garlic (finely diced)

1 tbsp agave nectar (or honey)

2 tbsp olive oil

1tbsp chilli flakes



  1. Mix all of the ingredients needed for the sauce together and set aside
  2. Boil the noodles until soft
  3. Meanwhile, fry the vegetables in a frying pan until soft
  4. Add the noodles and sauce into the frying pan and stir to combine
  5. Heat through, and serve noodles, topping with cashews, coriander and the lime zest


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