Peanut Satay Green Lentil with Egg Noodles, Pak Choi & Tenderstem
A zingy Indonesian bowl: green lentil with egg noodles, pak choi and tenderstem. Around 667 kcal and 35g protein per portion.
Ingredients
- 200g lentils
- 160g egg noodles
- 80g pak choi
- 80g tenderstem broccoli
- 40g peanut satay sauce
- 15g juice of ½ lime
- 5g soy sauce
- 10g peanuts
Method
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1
Prep everything first: wash and trim the pak choi and tenderstem, then measure out the sauce ingredients.
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2
Cook the egg noodles for 4 minutes, drain and toss with a few drops of sesame oil or water.
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3
Simmer the cooked green lentils with a splash of stock for 5 minutes until they absorb the flavours.
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4
Warm the satay sauce with the lime juice, soy and a splash of hot water until pourable. Drizzle over everything to serve.
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5
Meanwhile, steam or stir-fry the pak choi and tenderstem for 3-5 minutes until just tender with a little bite.
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6
Build the plate: egg noodles first, then the veg and green lentil, spooning over any remaining sauce. Finish with the peanuts.
Tap ingredients and steps to tick them off as you cook.