Recipe
Cooking steps and ingredient details are being prepared.
Lunch recipe
Chilled noodle lunch boxes with soy-lime peanut dressing, chickpeas, crunchy vegetables, coriander, and roasted peanuts.
Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Image: Shop Sorted generated asset
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.
More to plan
Lunch recipe
Herby Turkish-inspired bulgur boxes with tomato, cucumber, chickpeas, grilled halloumi, lemon, mint, and a honeyed citrus dressing.
View recipe
Lunch recipe
Packable vegetarian couscous salad boxes with chickpeas, feta, cherry tomatoes, cucumber, mint, lemon, and olive oil.
View recipe
Lunch recipe
Vegetarian lunch boxes with golden courgette and sweetcorn fritters, feta, mint, cucumber, tomato, and lemon.
View recipe