Peanut and miso noodles with stir-fried broccolini

Name: Peanut and miso noodles with stir-fried broccolini
Ingredients: 2 Tbsp smooth peanut butter; 2 Tbsp tamari; 2 Tbsp rice wine vinegar; 1 Tbsp fish sauce; 1 Tbsp ginger, grated; 1 garlic clove, crushed; 1 tsp honey; 1 tsp miso paste; 1 lime, juice and zest; 190g egg noodles; 250g broccolini, cut in half; 3 spring onions, cut into 1cm chunks; To cook coconut oil; ½ cup fresh coriander; ¼ cup roasted cashews, roughly chopped

Peanut and miso sauce

2 Tbsp	smooth peanut butter
2 Tbsp	tamari
2 Tbsp	rice wine vinegar
1 Tbsp	fish sauce
1 Tbsp	ginger, grated
1	garlic clove, crushed
1 tsp	honey
1 tsp	miso paste
1	lime, juice and zest

Noodles and vegetables

190g	egg noodles
250g	broccolini, cut in half
3	spring onions, cut into 1cm chunks
To cook	coconut oil

Garnish

½ cup	fresh coriander
¼ cup	roasted cashews, roughly chopped

Directions

1. Add all the peanut and miso sauce ingredients into a small bowl and mix well to combine.
2. Cook the noodles as per packet instructions.
3. Heat 2 tablespoons of coconut oil in a large frypan over medium-high heat, add the broccolini and spring onion; stir-fry for 5-7 minutes or until cooked through and slightly charred. Add a dash of water if you find that it is sticking to the bottom of the pan, this will allow the broccolini to steam slightly and cook faster.
4. Once the noodles have cooked, drain well and return to the pot; stir through the peanut and miso sauce.
5. Add the noodles to a plate, then scatter over the charred broccolini and spring onion. Garnish with some fresh coriander and roasted cashews.

Laura Bedwell and Nikki Crerar run Assortment, a weekly menu planning service. Catch them on Instagram @assortment___ or head to assortmentfoods.com for more.