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
- ½ lime, juice (optional)
- ½ 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
- Cook the noodles as per pack instructions.
- Toss the mushrooms in a little oil (or you could add a dollop of Sacla' Fiery Chilli Pesto) and fry on a high heat while the noodles cook.
- Drain the noodles, reserving a cup of the water. Add the Fresh Coriander 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.
- Divide the noodles between two bowls and top with any or all of the suggested toppings. Enjoy!
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