peanut noodle bowls

I feel really good about an all peanut butter based diet. I could live on crunchy peanut butter crumpets, reese’s pieces and satay. Unfortunately though I am in Melbourne and Melbourne consists of ridiculously good looking people, outdoor group exercise and delicious looking grass. For now, i’ll have to put the all peanut butter diet on hold, concentrate on being a cool Melbourne kid and get my fix through lil bowls like this…

Peanut noodle bowls
Serves 2

Ingredients
200g vermicelli noodles – soba, egg or rice noodles will also work
2tbs peanut butter
Juice from two limes
1tbs fish sauce
2tbs soy sauce
1/2tbs caster sugar
1 garlic clove, crushed
1tbs mirin
1tbs sriracha
1 carrot, cut into fine matchsticks
1 cucumber, cut into fine matchsticks
1/2 cup grated purple cabbage
1 green chilli, finely chopped
1/2 cup roughly chopped peanuts

Kitchen notes: you could always add shredded chicken, sliced beef, tofu or tempeh to this to make it more hearty.

Method
In a large bowl cover the vermicelli with hot water – not boiling. Leave aside until they are soft and malleable. This should take around 15 minutes. If they are taking too long pour more hot water in the bowl.

For the dressing combine the peanut butter, fish sauce, soy sauce, caster sugar, crushed garlic and mirin with 3tbs water until you have a smooth paste.

Combine the noodles and vegetables with the peanut sauce and top with the crushed peanuts and chilli. Eat warm or cold.