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Rice noodle & peanut salad

Calories
906
Protein
34g
Carbs
130g
Fat
27g

Lunch · about 14 minutes · one serving

What you need

Method

  1. 1Noodles in just-boiled water off the heat for 6 minutes, then rinsed under the cold tap until they stop being slippery.
  2. 2Peanut butter, lemon juice, chilli and hot water whisked to the thickness of double cream.
  3. 3Beans rinsed, vegetables into matchsticks.
  4. 4Everything tossed with your hands rather than a spoon — the sauce needs working into the noodles and tongs just push it around.

Gluten-free, soy-free and it travels: this is the vegan lunch for a day away from a kitchen, and it is better at room temperature than hot.

Worth knowing: Gluten-free, soy-free and it travels: this is the vegan lunch for a day away from a kitchen, and it is better at room temperature than hot.

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