Peanut lime noodles with cabbage and carrots

What you’ll need

Saucepan and colander; Wide frying pan; Bowl, whisk or fork; Board, knife and measuring spoons.

Ingredients

• 180 g dry wheat noodles
• 200 g green cabbage, thinly shredded
• 150 g carrots, peeled and cut into thin matchsticks
• 1 tablespoon neutral cooking oil
• 3 tablespoons smooth peanut butter
• 1 1/2 tablespoons soy sauce
• 1 tablespoon lime juice, plus lime wedges to serve
• 1 teaspoon sugar
• 1 garlic clove, finely grated
• 60 ml hot water for the sauce, plus more to loosen
• 2 tablespoons water for the vegetables

Let’s make dinner.

1. Whisk the peanut butter, soy sauce, lime juice, sugar and garlic in a bowl. Gradually whisk in 60 ml hot water until smooth and pourable. It may thicken at first before loosening.
2. Cook the noodles according to their packet, then drain. Follow any packet rinsing instruction. Meanwhile, heat the oil in the frying pan over medium-high heat.
3. Add the carrots and cabbage with 2 tablespoons water. Stir-fry for 5–7 minutes until the vegetables soften but retain some bite. Lower the heat if they catch.
4. Add the drained noodles and sauce. Toss over medium-low heat for 1–2 minutes until hot and coated. Add a splash of water if the sauce becomes too thick. Divide between two bowls and serve with lime wedges.