Lemon and Lime Charcoal Noodles with Green Herbs and Veggies 🌱
Lemon and Lime Charcoal Noodles with Green Herbs and Veggies 🌱

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Alright, don’t linger, let’s task this lemon and lime charcoal noodles with green herbs and veggies 🌱 formula with 20 components which are absolutely easy to receive, and we have to process them at the very least through 3 methods. You should commit a while on this, so the resulting food could be perfect.

Composition for Lemon and Lime Charcoal Noodles with Green Herbs and Veggies 🌱:
  1. Take 1 - lemongrass stem (just soft bulb will be used)
  2. Require 2 of lime leaves
  3. Make ready 1 for selection of seasonal green veg - asparagus, peas, courgette
  4. Take 1 for lime - unwaxed
  5. Make ready 1 cm ginger - peeled and grated
  6. Provide 1 nest of charcoal noodles
  7. Make ready - 1 small red onion
  8. Get 2 - spring onions - chopped
  9. Give 1 handful beansprouts
  10. Give A few squares of tofu puffs
  11. Require 1 handful coriander
  12. Take 1 handful for Thai basil
  13. Provide 1 handful of mint
  14. Take of Chopped red chilli
  15. Need For the dressing
  16. Require Chopped cucumber
  17. Need - Chopped chilli
  18. Make ready Lime juice
  19. Require - Lime zest
  20. Need of Seaweed sauce

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Lemon and Lime Charcoal Noodles with Green Herbs and Veggies 🌱 start cooking:
  1. Wash and Prepare the green veggies. Soak the charcoal noodles for 6 minutes in freshly boiled water and drain. Prepare the sauce by chopping the cucumber and chilli and adding a splash of lime, zest of the lime and seaweed sauce.
  2. Heat your pan or wok to a high heat, add a little onion and fry the onion until slightly browned. Add the green veggies in the time order that they will take to cook. Asparagus will take a little longer and you can steam first if you prefer. Peel the ginger, remove outer leaves from lemongrass bulb and remove stem from lime leaves and finely chop (you can make a paste if you prefer) Add a little chopped chilli and the drained noodles.
  3. Add a splash of lime and seaweed sauce. Turn of the heat and add the beansprouts. Sprinkled liberally with fresh herbs. Serve with extra dressing and a wedge of lime.

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