2tbspspring onions (scallions) sliced + more for garnish
80g(½ cup) of peanutsunroasted, I used jumbo peanuts
⅛tspsea salt flakes
For the dressing
4heaped tbspsmooth peanut butterI use a 100% natural sugar-free peanut butter
2tbsplight soy sauce or tamari
2tbspsweet chilli sauce
½tbsptoasted sesame oil
2cloves ofgarlicput through a garlic press or finely grated
2tbspfreshly grated gingerskin peeled off and finely grated
The juice of 1 lime
½tspred chilli pepperfinely chopped
50ml(¼ cup) of watermore if you need it
Lime wedges to serve
salt and black pepper for seasoning
For the salad
Cook the noodles according to the packet, drain and leave to cool.
Blanch the sugar snap peas in boiling water for 2 minutes, remove to an ice bath, then leave them aside until you are ready to add them to the salad.
Toast the peanuts in a dry frying pan over medium heat, tossing occasionally. When they start to turn golden brown turn down the heat a little then add a tablespoon of maple syrup. Stir the maple syrup and nuts together until they are golden brown and sticky. Transfer them to a small bowl to cool. When they have cooled you will need to break them up a bit then sprinkle a small pinch of sea salt flakes over them.
Make the dressing
Add the 4 heaped tablespoons of smooth peanut butter to a bowl. Add the garlic, ginger and chopped chilli. Pour in 2 tablespoons of soy sauce, 2 tablespoons of sweet chilli sauce, ½ a tablespoon of toasted sesame oil and the lime juice. Whisk everything together. Start adding the water one or two tablespoons at a time, whisking all the time. Keep adding water until you have a smooth pouring consistency.
Assemble the salad
Place all the vegetables and the chopped coriander in a large salad bowl and toss well.
Add the noodles then pour in the dressing. Toss everything together.
Serve with the sweet toasted nuts and lime wedges.
Switch up the veggies – Courgettes (zucchini), edamame, french beans been Brussel sprouts are also great in this.
Add-ins – crispy tofu cubes are great in this. You could also add some Tempah if you like.
Make it gluten-free – this is easy to make gluten-free, just use your favourite gluten-free noodles swap the soy sauce for tamari.
Peanut allergy? swap the peanut butter for almond butter and the toasted peanuts for cashews.
Making ahead – make the dressing adn the toasted nuts the day before and keep them in the fridge until you are ready to use them. The noodles are best made fresh. You could prep the veg earlier that day if you want.
Storing/leftovers – if you’re making this to take on a picnic or pot luck I would not add the coriander. Keep the salad in a covered bowl in the fridge. I would keep the nuts separate they can be kept in an airtight container on the kitchen counter. Leftovers will keep for about 2 or 3 days.
Nutritional Information - is calculated using an online tool all information is approximate.
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for best results.