Basil, coriander, peanuts, lime, garlic and fish sauce are blended and then stirred into veggie noodles to make these tasty Vietnamese Pesto Noodles.
For the Vietnamese Pesto:
- 50g peanuts
- 2 garlic cloves
- 30g coriander
- 30g basil
- Juice & zest of 1 lime
- 1 tbsp fish sauce or soy sauce
- 100mls mild olive oil
For the noodles:
- 100g soba noodles or noodles of your choice
- 1 courgette
- 1 sweet potato
- 1 tbsp olive oil
- Cooked chicken, prawns or tofu
- Chopped peanuts
- Sesame seeds
- Sliced chillis
- Slices of avocado
To make the pesto:
- Toast the peanuts in a dry frying pan over a medium heat for 2-3 minutes, watching closely to make sure they don’t burn. Add them to a food processor with the garlic cloves and pulse a few times until coarse.
- Add the coriander and basil to the processor along with the fish sauce or soy sauce and the juice and zest of the lime. Process the mixture until the herbs are coarsely chopped then add the oil and pulse a couple more times until everything is incorporated. Leave the mixture to sit while you prepare everything else, this allows the flavours to mix together and develop.
To prepare the noodles:
- Prepare your noodles as instructed on the packet. Once cooked, rinse them under cold water to stop them cooking and put to the side.
- Using a spiralizer or julienne peeler turns your courgette and sweet potato into noodles. Alternatively, you could chop the veggies into thin strip just using a knife.
- Heat a wok or frying pan on a medium-high heat with the oil. Stir fry the sweet potato noodles for 1-2 minutes until tender, then add your courgette noodles, soba noodles and half of the pesto. Mix everything together and turn off the heat.
- Serve the noodles in bowls with any toppings that you fancy! Save the remaining pesto for another meal. It should last in the fridge for up to 5 days in an airtight container.
Keywords: Vietnamese Pesto Noodles