Vegetarian Larb Noodle Bowls
with Sweet Chili-Lemongrass Sauce & Toasted Peanuts
Cooking time
15 minutes
Servings
2/4
Calories
810 /serving
Three, two, one… Flavour blast off! Taking a cue from a Southeast Asian noodle salad, we’ve put together a quick, mild, meat-free version of larb that’s designed to refresh and refuel you. Aromas of lemongrass, sweet chili sauce and ponzu work their way through a base of rice vermicelli, which you’ll boil along with Asian greens. Add sweet pepper and daikon for more crisp effects, and toast up peanuts to cap off each portion with divine crunch.
We will send you:
- 225g Asian greens (yu choy or gai lan)
- 100g Matchstick daikon
- 1 Scallion
- 1 Sweet pepper
- 10g Minced lemongrass
- 25g Chopped peanuts
- 225g Rice vermicelli
- 30ml Ponzu lime sauce
- 60ml Sweet chili sauce
- 8.5g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Peanuts, Soy, Wheat
You will need:
Large pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
28 g
Saturated Fat
4 g
Sodium
1330 mg
Total Carb
129 g
Sugars
25 g
Protein
15 g
Fibre
9 g
Preparation
Boil the vermicelli & yu choy
Bring a large pot of salted water to a boil. Remove the bottom ½ inch of the yu choy stems; cut into 1-inch pieces. Add the vermicelli and yu choy to the pot of boiling water; stir gently to separate. Boil, 2 to 3 min., until al dente. Drain and rinse under cold water. Return to the pot and toss with a drizzle of oil to prevent sticking; season with ½ the spices and S&P.
Toast the peanuts
Meanwhile, in a large pan, heat a drizzle of oil on medium. Toast the peanuts, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a bowl. Wipe out and reserve the pan.
Mise en place
Core and thinly slice the sweet pepper. Thinly slice the scallion, separating the white bottom and green top.
Make the sauce
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the lemongrass and white bottom of the scallion, 30 sec. to 1 min., until fragrant. Add 2 tbsp water, 2 tbsp oil (double both for 4 portions), the chili sauce, ponzu, remaining spices and S&P. Cook, stirring frequently, 1 to 2 min., until thickened.
Make the noodle salad & serve
To the pot of vermicelli and yu choy, add the sweet pepper, daikon, sauce and ½ the peanuts; toss well. Divide the noodle salad between your bowls. Garnish with the green top of the scallion and the remaining peanuts. Bon appétit!
