Slurpable peanut-sauced noodles with cold crunch and a protein topper

$1.90/serving$1.96at the cheapest of your stores this week · 12 ingredients on sale

Ingredients

• spaghettini200 g
• chickpeas1 can (540 ml), drained
• carrot1 ea
• cucumber½
• green onion2 stalks
• garlic1 clove
• peanut butter3 tbsp
• soy sauce2 tbsp
• rice vinegar4 tsp
• sesame oil1 tbsp
• sriracha (optional)2 tsp
• lime1 ea

Method

1Crispy chickpeas

• •Pat the chickpeas dry with a towel.
• •Fry the chickpeas in 1 tbsp oil over medium-high heat, stirring occasionally, 8 to 10 minutes until crackly.
• •Season the chickpeas with a pinch of salt.

2Peanut sauce

• •Meanwhile, whisk the peanut butter with the soy sauce, rice vinegar, sesame oil, grated garlic and the juice of half a lime in a bowl.
• •Whisk in 3 to 4 tbsp hot water until the sauce is pourable like cream.
• •Stir in the sriracha if desired.

3Prep the veg

• •Ribbon the carrot with a peeler.
• •Matchstick the cucumber.
• •Thinly slice the green onions.

4Cook the noodles

• •Cook the noodles in boiling water 5 to 7 minutes until tender.
• •Drain and rinse the noodles briefly under warm water to stop clumping.

5Plate

• •Toss the noodles through the peanut sauce.
• •Divide into bowls with the carrot and cucumber on one side.
• •Garnish with the hot chickpeas.
• •Finish with the green onions.