Peanut Salsa Noodles with Fried Asparagus, Peas & Coriander

A vibrant, veggie-packed dinner that’s ideal for warm evenings or busy weeknights. These noodles are tossed in a zingy, nutty sauce with charred asparagus, peas, and fresh coriander. It’s quick, comforting, and endlessly adaptable—double up for leftovers!

Serves: 1
Prep time: 10 minutes Cook time: 10 minutes
Vegan, Gluten-Free (if using GF noodles and tamari)

Ingredients:

For the noodles & veg:

• 100g rice noodles
• 100g asparagus, ends trimmed
• 1 tbsp olive oil
• 100g peas (fresh or frozen)
• Handful of coriander leaves
• Pinch salt + pepper

For the peanut sauce:

• 2 heaped tbsp peanut butter
• 1 tbsp soy sauce or tamari
• 1 tbsp white wine vinegar
• 6 tbsp cold water
• 4 tbsp lemon or lime juice
• 1–2 tsp Saucy Peanut Salsa

Instructions:

• Make the peanut sauce: In a large mixing bowl, whisk together the peanut butter, soy sauce, vinegar, cold water, lemon/lime juice, and peanut salsa until smooth. Taste and adjust spice to preference.
• Cook the noodles: Follow packet instructions, then drain and rinse with cold water.
• Blanch the asparagus: Add to a pot of boiling salted water for 1–2 minutes, then drain.
• Char the asparagus: Heat a frying pan over medium heat with olive oil. Add the asparagus and fry for 2–3 minutes, turning occasionally until nicely charred. Roughly slice once cooled.
• Assemble: Toss the cooked noodles and peas through the peanut sauce. Plate up, topping with charred asparagus, coriander leaves, and an extra spoonful of peanut sauce or chilli oil for good measure.

Enjoy warm or at room temperature—it travels well too!