Veggie Noodle Bowls
with Indonesian Gado-Gado Sauce
Cooking time
30 minutes
Servings
4
Calories
/serving
Fresh Shanghai noodles need no introduction to kids—they’re well acquainted with the joys of slurping. They may not be as familiar with the joys of Indonesian peanut sauce, used as a dressing for gado gado, the dish that inspires these veggie-laden bowls.
We will send you:
- 150g Shredded cabbage
- 200g String peas (sugar snap peas or snow peas)
- 3 Cucumbers
- 1 Lime
- 150g Edamame (or green peas)
- 50g Chopped peanuts
- 450g Fresh Shanghai noodles
- 30ml Hoisin sauce
- 60g Peanut butter
You will need:
Large pan
Large pot
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Whisk
Total Fat
g
Saturated Fat
g
Sodium
mg
Total Carb
g
Sugars
g
Protein
g
Preparation
Boil the noodles
- Bring a large pot of salted water to a boil.
- Add the noodles; stir gently to separate.
- Boil, 5 to 7 min., until al dente.
- Drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, bring a medium pot of salted water to a boil.
- Add the edamame and boil, 3 to 4 min., until softened.
- Halve the cucumbers lengthwise; thinly slice crosswise.
- Remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Halve each pod crosswise.
- Halve the lime; juice ½ and quarter the remaining ½.
Toast the peanuts
- In a large pan, heat a drizzle of oil on medium.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
- Transfer to a bowl. Wipe out and reserve the pan.
Make the sauce & combine the noodles
- Heat the same pan on medium.
- Add the hoisin, peanut butter, ½ the lime juice and ⅔ cup water; bring to a simmer.
- Whisk, stirring constantly, 1 to 2 min., until combined; season with S&P.
- Transfer ½ the sauce to a medium bowl.
- To the pan, add the noodles, edamame and S&P. Cook, stirring occasionally, 1 to 2 min., until coated.
- If the sauce seems dry, gradually add up to ¼ cup water until you achieve your desired consistency.
Season the cabbage & serve
- In a large bowl, combine the lime juice, a drizzle of oil and S&P. Add the cabbage; toss well.
- Divide the noodles between your bowls.
- Top with the cucumbers, string peas and cabbage.
- Garnish with the peanuts and lime wedges.
- Serve the remaining sauce on the side. Bon appétit!
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