17 Feb Spicy Peanut Lime Mushroom Noodles
Friday night is known as the takeaway night. It’s been a long week and for most it’s an exciting day to get a delivery to save cooking. But, just before you make that call question this; how hard did the people who grew the vegetables you can see in this photo? were they paid a fair price? More than 1billion people- predominantly small farmers in developing countries earn their living from rice production. Rice noodles are derived from rice, the rice is soaked for 18hrs where it is naturally fermented, the bacteria culture modifies the texture of starch and gives the noodles a springy texture. The fermented noodles are then ground into a paste combined with water to make it slurry and then compressed and made into noodles. The noodles are then blanched and washed in cold water.
1 sliced bok choy
1 sliced red onion
8 sliced chesnut mushrooms
1tbsp coconut oil
1 sliced courgette
1 inch piece of grated ginger
2tbsp tamari soy sauce
2 portions of cooked noodles
160g edamame beans
A handful of roasted cashew nuts
2 tbsp black and white sesame seeds
4tbsp cashew milk
1tsp siracha sauce
1. Fry or griddle 1 sliced bok choy until charred.
2. In a separate pan, fry off 1 sliced red onion and 8 sliced chestnut mushrooms in coconut oil for 5 minutes.
3. Then add 1 sliced courgette for 5 more mins. Add in 1 inch piece grated ginger, 2 tablespoons tamari soy sauce and salt and pepper.
4. Toss with 2 portions cooked noodles and 160g cooked edamame beans. Drizzle in the spicy peanut satay sauce. Top with toasted cashews, fresh coriander and sesame seeds.