serves 4
Ingredients
- 250g pack medium rice noodles
- 100g quinoa
- olive oil
- 2 garlic cloves, crushed
- 1 red onion, diced
- ½ tsp ground coriander
- 3 tbsp peanut butter, I used Mani Life
- 2 tbsp tamari
- a thumb-sized piece of ginger, grated
- 1 courgette, chopped
- 100g green beans, tailed
- 1 red pepper, sliced
- 2tbsp sesame seeds
- handful of fresh coriander
For the dressing
- 2tbsp sesame oil
- ½ lime, juice
- ½ tsp brown rice vinegar
- 2 tbsp tamari sauce
Method
Cook the noodles and quinoa following pack instructions.
Put the olive oil, garlic, red onion, pepper, peanut butter, ground coriander and tamari in a large frying pan and cook for a couple of minutes on a medium-high heat and then gradually add 150ml water stirring.
Blanch the green beans and add to the pan with the courgette, continue stirring if needed add more water.
For the dressing put all the ingredients in a bowl and whisk until smooth. Serve the noodles and quinoa with the vegetables and drizzle the dressing on top. Add some fresh coriander and sesame seeds.
