• Course

    Main

  • Prep time

    15 Mins

  • cook time

    4 Mins

  • servings

    4

Ingredients

Pesto

  • 1 cup fresh basil leaves with stems, tightly packed
  • 1 cup fresh cilantrotightly packed
  • 3 tbsp plain roasted peanuts, plus more for garnish
  • 1 garlic clove, roughly chopped
  • 1 tbsp minced ginger
  • 1 tbsp hot sauce, such as sriracha
  • 1 tbsp maple or agave syrup
  •  ½ tbsp soy sauce or tamari
  • 2 tbsp sesame oil
  • 1 tbsp rice wine vinegar
  • tbsp fresh lime juice

Salad

  • 5-6 radishes, thinly sliced (~½ cup)
  • 1 cup sugar snap peas or mange tout, trimmed
  • 2 small cucumbers, ribboned with a vegetable peeler (~1 cup)
  • ½ cup fresh cilantro, roughly chopped
  • ¼ cup chopped spring onions, plus more for garnish
  • 1 tbsp lime juice
  • 1 tsp sesame oil
  • salt & pepper, to taste

product used in the recipe

  • 1

    Cook noodles in salted water until soft (~4 mins). Drain, rinse under cold water, and set aside.

  • 2

    Combine pesto ingredients in a food processor and pulse a couple times until mixture is finely mixed, or to your preferred consistency.

  • 3

    Combine salad ingredients in a bowl.

  • 4

    Place noodles in a large bowl, add pesto and toss to coat, then divide into bowls and top with salad. Sprinkle with roasted peanuts and spring onions.

product used in the recipe

Instruction video