Ingredients

For the dressing

  • 2 tablespoons of almond butter
  • 2 tablespoons of maple syrup
  • 3 tablespoons of reduced salt soy sauce
  • 1 tablespoons of toasted sesame oil
  • 2 limes

For the vegetables

  • 1 carrot - peeled into ribbons
  • 1 courgette - peeled into ribbons
  • 1 red pepper - cut into fine slices
  • 2 x pak choi
  • 2 sliced spring onions
  • A few fresh coriander leaves
  • 1 ripe avocado
  • Toasted Sunflower and Pumpkin Seed Mix

For the noodles

  • 1 tbsp Sainsbury's Sauerkraut
  • 200g Sainsbury's rice noodles
  • 1 can of Sainsbury's SO organic chickpeas (rinsed and drained)

  • To serve, chilli flakes, salt, pepper and extra fresh lime juice

Method

  1. 1

    In a bowl by hand or in a blender, mix the almond butter with the maple syrup, tamari, sesame oil and lime juice until smooth. 

  2. 2

    Toss the chickpeas in half the marinade and set to the side for a minimum of 20 minutes or cover and leave overnight if you have time. 

  3. 3

    Preheat the oven to 200 degrees and bake the chickpeas on a baking tray for 10-12 minutes, shaking the tray half way through to distribute the heat.

  4. 4

    Cook rice noodles according to package instructions, rinse & drain.

  5. 5

    With a knife, remove the green leaves off the Pak Choi and set to the side. Slice the the remaining white part in half. Add a little oil to a frying pan and cook the pak choi for 3 minutes on a medium heat until they start to soften, turning half way. Add the green leaves to the pan for one final minute until wilted. 

  6. 6

    Add the Sainsbury’s rice noodles, carrot, courgette and red pepper to a large mixing bowl and pour over remaining dressing. Toss to combine. 

  7. 7

    Chop a little coriander, slice the spring onions into small rounds and peel, de-stone and slice the avocado. 

  8. 8

    Add the noodle and vegetables to a serving bowl and top with the baked chickpeas, a spoonful of sauerkraut, avocado, spring onion, chopped coriander and a sprinkling of seeds. Season to taste. 

Venitia Falconer 

Nutritional Details

Each serving provides
  • Energy 1499kj 358kcal 18%
  • Fat 19.0g 27%
  • Saturates 2.8g 14%
  • Sugars 12.0g 13%
  • Salt 1.7g 28%

% of the Reference Intakes

Typical values per 100g: Energy 473kj/113kcal

Each serving provides

32.0g carbohydrate 9.3g fibre 11.0g protein Two of your 5 a day

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