20 Minute Veggie Noodles

The best kind of weeknight supper. Easy vegan noodles, absolutely packed with veggies and bursting with flavour. I've been loving this dressing and using it for everything, plus the brilliant Madeleine Shaw shares her top tips for eating well when you're busy, her store cupboard musts and her fave ways to use leftovers.

You'll need:
100g buckwheat noodles
100g of shelled edamame
1/4 red cabbage, shredded
2 pak choi, shredded
200g sugar snaps peas
1 bag of carrots, julienned
1 pack of spring onions, finely chopped
100g cashews
Salt and pepper

dressing:
1 tbsp Rice vinegar
2 tbsp Tamari
2 tbsp Maple syrup
1 tbsp Sweet miso
Knob of ginger, grated
2 tbsp Toasted sesame oil
2 limes
Toast the cashews in a pan for 3- 4mins until golden, remove from the pan and pop on a plate. Allow to cool.

Rinse the buckwheat noodles and cook as per pack instruction, then rinse.

Julienne the carrots, finely slice the bok choi, red cabbage and spring onions.

Mix the dressing together.

Fry the edamame in the frying pan with some sesame oil and salt. For 5 mins until golden.

Mix everything together and top with cashew nuts.

Here's Madeleine's website if you want to learn more about her: http://madeleineshaw.com

Видео 20 Minute Veggie Noodles канала Deliciously Ella