Spicy Mushroom Noodles with Fresh Coriander Pesto

On the table in 15mins

Serves 2

vegan

Ingredients

  • 90g soba (buckwheat) noodles, rice noodles or wheat noodles
  • Juice of 1/2 lime, optional
  • 1/2 jar Sacla' Fresh Coriander Pesto

Choose any of the following toppings:

  • 2 spring onions, thinly sliced
  • 7 sugar snap peas, diagonally sliced
  • 1 fresh chilli pepper, sliced
  • 7 mushrooms, sliced
  • 1 lime, cut into wedges

Method

  1. Cook the noodles as per pack instructions.
  2. Toss the mushrooms in a little oil (or you could add a dollop of Sacla' Fiery Chilli Pesto) and fry over a high heat while the noodles cook.
  3. Drain the noodles, reserving a cup of the water. Add the Sacla' Pesto and optional lime juice to the noodles and toss well to coat. For more of a ramen dish, add in the reserved water. Pop back on the heat for a few minutes to heat through.
  4. Divide the noodles between two bowls and top with any or all of the suggested toppings. Enjoy!

Made with...

Sacla' Fresh Coriander Pesto 190g
£2.50

Back when the Romans wore togas, coriander seeds were one of the most sought-after ingredients. Today, its leaves are the hero of this zingy Fresh Coriander Pesto.

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