Lunch recipe
Chilled noodle lunch boxes with soy-lime peanut dressing, chickpeas, crunchy vegetables, coriander, and roasted peanuts.
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Ingredients
saucepan, colander, large mixing bowl, large frying pan, knife, chopping board, box grater, whisk
Method
Cook the wholewheat noodles in boiling water following the pack time, usually 4 to 6 minutes, until tender with a little bite. Drain, rinse under cold water until cool, then shake dry so the dressing will cling. Hold back extra salt and black pepper until the final taste check.
Thinly shred the red cabbage, grate the carrots, dice the cucumber and red pepper, slice the spring onions, and roughly chop the coriander. Keep a handful of coriander leaves and spring onion greens for finishing.
Whisk the peanut butter with the soy sauce, honey, lime zest, the juice of both limes, grated ginger, grated garlic, and 4 to 5 tablespoons warm water until smooth and pourable.
Drain and rinse the chickpeas. Heat the sesame oil in a frying pan over a medium heat, add the chickpeas with 1 tablespoon soy sauce, and cook for 4 to 5 minutes until hot and lightly glazed. Leave to cool for a few minutes.
Put the cooled noodles, chickpeas, red cabbage, carrots, cucumber, red pepper, most of the spring onions, and chopped coriander in a large bowl. Add three quarters of the peanut dressing and toss until everything is lightly coated.
Divide the noodle salad between four lunch boxes. Spoon over the remaining dressing, then finish with roasted peanuts, reserved spring onions, and coriander leaves. Chill until needed and eat within 2 days. Taste once everything is assembled, then add a little salt and black pepper only if needed.
