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Meera Sodha's Vegan Recipe for White Cabbage, Peanut Butter and Gochujang Noodles
These moreishly umami miso mushrooms are incredible toast-toppers you can rustle up in minutes
Ingredients
  • subheading: For the dressing:
  • 3 tbsp crunchy peanut butter (50g)
  • 2 tbsp gochujang (40g)
  • 2cm piece fresh ginger, peeled and grated
  • 2 garlic cloves, peeled and minced
  • 2 tbsp rice vinegar
  • 3 tbsp light soy sauce
  • 2 tsp toasted sesame oil
  • Rapeseed oil
  • subheading: For the noodles:
  • 125g spring onions (ie, 1 bunch)
  • 180g ramen noodles - I like Saitaku’s
  • 200g white cabbage, finely shredded
  • 50g roast peanuts, very finely chopped
Steps
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