Satay Soba Noodles With Crispy Chickpeas
PREP 10 MIN•COOK 25 MIN
DF
EF
GF
VE
V
Number of servings
2
1⁄2 head of broccoli (350g head) cut into florets
1 tin of chickpeas (400g tin) drained & rinsed
olive oil spray
salt & pepper, to taste
80g buckwheat or soba noodles, dried (or gluten-free)
1 tbs unsalted peanuts roughly chopped
1⁄4 bunch of fresh coriander (80g bunch) roughly chopped
Satay Sauce
1 tbs soy sauce (or tamari if gluten free)
1 tbs crunchy natural peanut butter (or other nut butter)
2 tsp honey (rice malt syrup or maple syrup)
1⁄2 lime juiced
Preheat oven to 175°C/fan 155°C/gas 4 and line a baking tray with baking paper.
Scatter broccoli and chickpeas over tray, spray with oil and season with salt and pepper. Roast for 20 minutes or until chickpeas and broccoli are beginning to crisp and turn golden brown.
At the same time, whisk sauce ingredients together and adjust seasoning with salt and pepper to taste.
Cook noodles according to packet directions, until almost cooked. Undercook them by about 1-2 minutes as they’ll finish cooking in the sauce. Rinse well in cold water, this prevents them from becoming gluggy.
Add sauce and noodles to a frypan and cook over low heat until sauce is beginning to coat the noodles. Stir through broccoli and chickpeas.
Divide between bowls and top with peanuts and coriander to serve.
Energy (kJ)
1769 kJ / 423 cals
Protein
21.2 g
Fat
11.4 g
Sat. Fat
1.6 g
Carbs
50.9 g
Sugar
6.7 g
Fiber
12.1 g
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