Sort ingredients
ccvv
QR Code
Listen
Pdf
Heat the sesame oil in a pan over a medium heat and cook the spring onion, garlic, ginger and chilli for 2 minutes until fragrant.
Pour in the coconut milk and veg stock and stir to combine. Then add the soy sauce, turmeric, miso paste and peanut butter and stir to combine. Simmer for 5-6 minutes, then season with lime juice.
Meanwhile, cook the noodles in a pan of boiling water for 3-4 minutes. Add the greens for the last 2 minutes (you want to keep their crunch). Drain and set aside in a bowl with a splash of sesame oil to prevent the noodles from getting too sticky.
Add the drained beans to the stock and simmer for a couple more minutes to warm through. Check for seasoning, adding a splash more soy sauce or a squeeze of lime for freshness, if needsbe.
To serve, put the noodles at the base of your bowl and ladle over a a few spoonfuls of the broth. Top with the veg, chilli oil, crispy onions and coriander, plus any other garnishes you’d like. Finish with a squeeze of lime.