Lemon and Lime Charcoal Noodles with Green Herbs and Veggies 🌱

Name: Lemon and Lime Charcoal Noodles with Green Herbs and Veggies 🌱
Cuisine: British
Ingredients: 1 lemongrass stem (just soft bulb will be used); 2 lime leaves; 1 selection of seasonal green veg - asparagus, peas, courgette; 1 lime - unwaxed; 1 cm ginger - peeled and grated; 1 nest of charcoal noodles; 2 spring onions - chopped; 1 handful beansprouts; 1 handful coriander; 1 handful Thai basil; 1 handful mint; Chopped red chilli; For the dressing; Chopped cucumber; Chopped chilli; Lime juice; Lime zest; Seaweed sauce

Rachel @rachel

Oxford, England

The lemon in this dish is from lemongrass and the lime is from chopped lime leaves, lime juice and zest - it’s fresh, zingy and delicious. Charcoal noodles are lovely with fresh herbs and this can be enjoyed hot or served cold as a salad. Any seasonal green vegetables will work well.
#mycookbook

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Ingredients

1lemongrass stem (just soft bulb will be used)
2lime leaves
1selection of seasonal green veg - asparagus, peas, courgette
1lime - unwaxed
1 cmginger - peeled and grated
1nest of charcoal noodles
1 small red onion
2spring onions - chopped
1 handfulbeansprouts
A few squares of tofu puffs
1 handfulcoriander
1 handfulThai basil
1 handfulmint
Chopped red chilli
For the dressing
Chopped cucumber
Chopped chilli
Lime juice
Lime zest
Seaweed sauce

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Steps

1

Wash and Prepare the green veggies. Soak the charcoal noodles for 6 minutes in freshly boiled water and drain. Prepare the sauce by chopping the cucumber and chilli and adding a splash of lime, zest of the lime and seaweed sauce.
2

Heat your pan or wok to a high heat, add a little onion and fry the onion until slightly browned. Add the green veggies in the time order that they will take to cook. Asparagus will take a little longer and you can steam first if you prefer. Peel the ginger, remove outer leaves from lemongrass bulb and remove stem from lime leaves and finely chop (you can make a paste if you prefer) Add a little chopped chilli and the drained noodles.
3

Add a splash of lime and seaweed sauce. Turn of the heat and add the beansprouts. Sprinkled liberally with fresh herbs. Serve with extra dressing and a wedge of lime.

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Cooksnaps

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Rachel @rachel

on June 28, 2020 14:56

Oxford, England

@rachel_madewithplantsI love to cook vegan, seasonal, plant-based dishes. For me, cooking is fun and I particularly love a challenge! I’ve always loved to cook, but it wasn’t until I became vegan that I became really excited about creating recipes. I realised that the old cooking ‘rules’ were not rules at all and you can be as creative and imaginative with food as you like; I’m a true veg lover and I’m known for trying to ‘veganise’ anything and everything 🌱