Ingredients
- Garlic 1 clove
- Lime 1
- SpinneysFOOD Smooth Peanut Butter 2 tbsp
- Sriracha 2 tbsp
- SpinneysFOOD Pure Maple Syrup 2 tsp
- Toasted sesame oil 1 tsp
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Pepper Freshly ground, to taste
- Water 4 tbsp
- Rice noodles 100g
- SpinneysFOOD Organic Cucumbers 3-4
- Roasted peanuts 50g
- SpinneysFOOD Fresh Coriander A handful
- Edamame beans 200g shelled
- Fried crispy onions 50g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Chilled cucumber, noodle and peanut salad
Asian 15 Mins Prep ยท 5 Mins Cook
- Mince the garlic. Juice the lime.
- In a bowl, whisk together the peanut butter, minced garlic, Sriracha, lime juice, maple syrup, toasted sesame oil, salt and pepper. Add 4 tablespoons of water, or more for a thinner consistency, to the sauce and mix well.
- Prepare the rice noodles according to package instructions. Drain and rinse with cold water. Place the noodles in a large bowl and toss together with the peanut sauce. Divide the dressed noodles between serving bowls.
- Peel the cucumbers into ribbons. Roughly chop the peanuts. Chop the coriander.
- Top the noodles with the cucumber ribbons, edamame beans, fresh coriander, peanuts and crispy onions.