We've upped our noodle game with some homemade cilantro pesto! Tossed with noodles, it's the perfect complement to colourful Asian flavoured veggies and crunchy peanuts.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Red Bell Pepper
Red Onion, sliced
Hoisin Sauce(ContainsSoy/Soja, Sesame/Sésame, Mustard/Moutarde)
Soy Sauce(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)
Salt and Pepper*
After the noodles are done, "shocking" them with cold water will keep them from sticking to each other! Also, using noodle water in this sauce helps utilize the starch released during cooking.
Wash and dry all produce.* Bring a large pot of salted water to a boil. Core and thinly slice the bell pepper into 1/2-inch slices. Mince or grate the garlic. Peel, then mince 1 tbsp ginger. Finely chop the cilantro. Zest, then cut the lime into wedges.
Add the rice noodles to the boiling water. Reduce the heat to medium. Cook, stirring occasionally, until the rice noodles are tender, 10-12 min.
Meanwhile, in a large non-stick pan, add the peanuts. Heat over medium-high and toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Remove pan from the heat and transfer peanuts to a large bowl. Stir in the cilantro, half the garlic, 1 1/2 tsp hoisin, 1 tbsp soy and 2 tsp oil. Set aside.
Heat the same pan over medium-high heat. Add a drizzle of oil, then the onions, ginger and remaining garlic. Cook until fragrant, 1-2 min. Add the peppers and broccoli. Cook, stirring occasionally, until the veggies are tender-crisp, 5-6 min.
Add the lime zest, 3 tbsp noodle water, remaining hoisin and remaining soy to the veggies. Stir until heated through, 1-2 min. Set aside. Drain and rinse the noodles under cold running water. Add the noodles to the cilantro pesto and toss to combine.
Divide the cilantro-pesto noodles between plates and top with the hoisin-soy veggies. Squeeze over a lime wedge, if desired.