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High-Protein Asian Noodle Salad with Peanut Flour
Packed with protein and highly nutritious, Sukrin Peanut Flour is such a versatile ingredient! It can be added into smoothies, used as a seasoning in curries and soups, in cakes and cookies, and makes incredible pancakes.
Mix all of the ingredients except the water to a paste. Add water a few drops at a time until you reach the desired consistency, thicker if you are using as a dip, a little thinner if you are using to drizzle over noodles, like we did.
Bring a pan of salted water to the boil. Add the noodles and the green beans and cook until tender, 3-4 minutes. Drain, allow to cool for a few minutes, and mix with the carrot, chilli, coriander, and enough oil and tamari to coat.
Serve the warm noodle salad drizzled with the peanut sauce. Lovely as a low-carb accompaniment served with fish or chicken.
50g Sukrin Peanut Flour
15ml Olive or cold-pressed rapeseed oil
Juice of a lime
2 tsp tamari soy sauce
2 tsp rice wine vinegar
2 tsp sugar or sukrin:1
1 clove garlic, crushed
2 drops of lemongrass essence (optional)
½ pack Nutri-Nick Soy Bean Spaghetti
200g green beans, halved
2 medium carrots, cut into julienne sticks
1 red chilli deseeded and finely sliced
Fresh coriander, chopped
Oil and tamari to dress