Midweek suppers do not come in tastier forms than this delicious lime & lemongrass noodle bowl.
As usual, it’s a forgiving combination of whatever veggies you may have hanging around in the fridge, added to a sweet and sour sauce, lots of noodles and chicken (or a veggie/ vegan alternative).
The addition of dry roasted peanuts may seem a bit odd but don’t skip it. It provides a welcome crunch at the end as well as more flavour.

Video recipe link: https://vimeo.com/444577058

Ingredients for 2:

For the lime & lemongrass paste:
4 spring onions, sliced
2 stalks of lemongrass, sliced
1” piece of ginger, peeled & sliced
1 clove of garlic, peeled and roughly chopped
zest of a lime

For the noodle bowls:
120g soba noodles, cooked according to packet instructions
2 carrots, sliced
1 red pepper, sliced
1 tin of coconut milk
1/2 vegetable stock cube
1 chicken breast, diced
a bowl of spinach (two handfuls)
freshly ground black pepper to season
rapeseed oil for cooking
juice of a lime
2 tablespoons of Kikkoman tamari or soy sauce
a handful of dry roasted peanuts, lightly crushed

Method:
To make the flavour paste, pop all of the ingredients in a blender alongside a splash of water and blend until smooth.
Put a saucepan on a high heat with a splash of rapeseed oil. Add the chicken, carrots and peppers, season with freshly ground black pepper, stir and let it cook for a minute.
Stir in the lime and lemongrass paste and let it cook for a couple more minutes.
Crumble the stock cube in.
Pour in the coconut milk, season again with black pepper and stir to combine.
Let it simmer for a couple of minutes.
Add the spinach, stir and cook until the spinach has wilted.
Take the pan off the heat, stir in the soy sauce or tamari and squeeze in the juice of a lime.
To serve, divide the noodles between two bowls, ladle over the sauce, drizzle a bit more tamari on top and finish with a sprinkling of the crushed peanuts.
Enjoy!