Ingredients
- 2 portions of noodles (worth doubling noodles portion and probably sauce too)
- ½ can of coconut milk
- 2 really heaped teaspoons of peanut butter (or almond butter)
- 250 g mushrooms sliced
- A pinch of cayenne pepper
- 1 teaspoon of brown rice miso
- Juice of ½ a lime
- 2 spring onions sliced
- 1 fresh chilli chopped
- Sprinkle of sesame seeds
- Pinch of salt and pepper
- Sesame oil
Instructions
- Cook the noodles as per instructions on the pack. Once cooked, drain and leave to one side.
- Place a pan over a medium heat and add a drizzle of sesame oil, the mushrooms, salt and some pepper and cook for 5-10 minutes until soft.
- Once soft, add the coconut milk and nut butter, stir well and cook for a couple more minutes before adding the lime juice.
- Add the spices and miso paste and cook for another 5 minutes before stirring through the spring onions and drained noodles.
- Top with more spring onions, a sprinkle of sesame sesame seeds and some fresh chilli.
