Fresh, Simple, Spicy
These super simple sugarsnap pea and kale noodles are great for lunch, dinner or as a salad and the perfect way to use up any of this leftover Vegan Avocado and Jalapeño Mexican Crema. Although I originally used it in a Mexican recipe, it takes on a Thai twist pretty easily as the flavours of chilli, lime and coriander go well with both cuisines. The avocado and cashews give a creamy base to the sauce which works well both hot and cold. The kale gives an earthiness and crisp texture whilst the sugarsnap peas are fresh and sweet.
5 Minute Recipe
To make, simply soak the rice noodles for a few minutes in boiling water, stirring to separate. Keep testing and once they are done to your liking (I like mine still with a bit of bite) then remove from the water and rinse.
Meanwhile, heat a little oil in a hot wok and add the sugarsnap peas for a few minutes. Then add the kale and after another minute or two they should be heated through. Take off the heat and stir in the noodles and the dressing. The heat of the pan should be enough to heat this all through. Loosen with a little hot water if needed and season to taste. Garnish with fresh coriander, add fresh lime juice if desired and serve.
Find the full recipe for the dressing here. If you don’t want to make this you could simply blitz a little chilli, lime juice and some vegan mayo, avocado or soaked cashews for creaminess. It would also be good as just an oil based dressing – a little sesame oil with some garlic, chilli and lime.
The dressing and ingredients to this recipe are completely vegan. It’s the perfect mix of healthy greens, comforting carbs and tangy spice. Warning: it is pretty spicy, especially if the dressing has been kept in the fridge for a while so go easy if that’s not your thing 🙂
Let me know if you make this one or what other uses you’ve found for your leftover dressing. #preggieveggie
- 100g rice noodles
- 1tbsp sunflower oil (or oil of your choice)
- 150g sugarsnap peas
- 200g Kale
- Approx. 4 tbsp. avocado & jalapeno dressing (or dressing of your choice)
- Handful fresh coriander
- Fresh lime juice (if needed)
- Prepare the dressing according to the instructions here
- Cook the rice noodles according to the packet instructions - usually soak them in boiling water for a few minutes - once ready drain and set aside saving some of the water
- Heat a wok on a high heat and add a little oil
- Once it's hot, add the sugarsnaps and cook for a couple of minutes and then add the kale and cook for a couple more - they just need heating through
- Remove the pan from the heat and add in the noodles and sauce
- Stir and add hot water (from the noodles if you have it) to loosen
- Taste and season
- Add extra lime juice if needed and fresh coriander
* Kale is a good source of vitamin A, C and folic acid