My Lime and Lemongrass Noodle Bowl

Boo

VEGAN FRIENDLY

subheading: For the lime and lemongrass paste:

4 spring onions, sliced

2 stalks of lemongrass, sliced

1-inch piece of ginger, peeled and sliced

1 clove of garlic, peeled and roughly chopped

zest of a lime

subheading: For the noodle bowls:

120g soba noodles, cooked according to packet instructions

2 carrots, sliced

1 red pepper, sliced

1 tin of coconut milk

½ vegetable stock cube

1 firm tofu

a bowl of spinach (two handfuls)

freshly ground black pepper to season

rapeseed oil for cooking

juice of a lime

2 tablespoons of Kikkoman tamari or soy sauce

handful of dry roasted peanuts, lightly crushed

To make the flavour paste, pop all of the ingredients in a blender alongside a splash of water and blend until smooth.

Put a saucepan on a high heat with a splash of rapeseed oil. Add the chicken/tofu, carrots and peppers, season with freshly ground black pepper, stir and let it cook for a minute.

Stir in the lime and lemongrass paste and let it cook for a couple more minutes.

Crumble the stock cube in.

Pour in the coconut milk, season again with black pepper and stir to combine.

Let it simmer for a couple of minutes.

Add the spinach, stir and cook until the spinach has wilted.

Take the pan off the heat, stir in the soy sauce or tamari and squeeze in the juice of a lime.

To serve, divide the noodles between two bowls, ladle over the sauce, drizzle a bit more tamari on top and finish with a sprinkling of the crushed peanuts.

Enjoy!

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