
Carrot and Sugar Snap Pea Noodles
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
Ingredients:
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
Method:
- Mix all of the ingredients needed for the sauce together and set aside
- Boil the noodles until soft
- Meanwhile, fry the vegetables in a frying pan until soft
- Add the noodles and sauce into the frying pan and stir to combine
- Heat through, and serve noodles, topping with cashews, coriander and the lime zest