• Course

    Main

  • Prep time

    15 Mins

  • cook time

    8 Mins

  • servings

    4

Ingredients

Pesto

  • 1ย cupย fresh basil leaves with stems,ย tightly packed
  • 1ย cupย fresh cilantro,ย tightly packed
  • 3ย tbspย plain roasted peanuts, plus more for garnish
  • 1 garlic clove, roughly chopped
  • 1ย tbspย minced ginger
  • 1ย tbspย hot sauce, such as sriracha
  • 1 tbsp maple or agave syrup
  • ย ยฝย tbspย soy sauce or tamari
  • 2ย tbspย sesame oil
  • 1ย tbspย rice wine vinegar
  • 1ย tbspย fresh lime juice

Salad

  • 5-6ย radishes,ย thinly sliced (~ยฝย cup)
  • 1ย cupย sugar snap peas or mange tout,ย trimmed
  • 2ย small cucumbers,ย ribboned with a vegetable peeler (~1 cup)
  • ยฝย cupย fresh cilantro,ย roughly chopped
  • ยผย cupย chopped spring onions, plus more for garnish
  • 1ย tbspย lime juice
  • 1 tsp sesame oil
  • salt & pepper,ย to taste

product used in the recipe

  • 1

    Cook noodles in salted water until soft (~8 mins). Drain, rinse under cold water, and set aside.

  • 2

    Combine pesto ingredients in a food processor and pulse a couple times until mixture is finely mixed, or to your preferred consistency.

  • 3

    Combine salad ingredients in a bowl.

  • 4

    Place noodles in a large bowl, add pesto and toss to coat, then divide into bowls and top with salad. Sprinkle with roasted peanuts and spring onions.

product used in the recipe

Instruction video