CABBAGE RECIPES


Peanut Noodles

Leah Whitcher - Community Builder for Torre and Upton
Torbay Community Development Trust & Ageing Well Torbay


Serves two quite hungry people or four sensibly hungry
people

Firstly, boil the kettle and pour the boiling water over some egg
noodles (or rice noodles if you're vegan). Cover and set aside to
'cook'.

Make the healthy green part

Shred any green cabbage or other robust greens with a knife.

Wash and cut up 4 leeks or finely slice two white onions.
OR use a bunch of spring onions.

Heat any oil or fat in a large saucepan or frying pan and stir fry the
onions/leeks and cabbage.

Add a chopped green or red chilli of you like it hot or use chilli
powder or crushed chillies - whatever you have.

Add a teaspoon of garlic granules if you're lazy, like me - or even
better, stir in two chopped or crushed cloves of garlic.

Add some grated ginger if you have it - sometimes I do and sometimes I
don't!

Add a splash of water, turn the heat to its lowest and put a pan lid on.

While this is cooking get a small saucepan.

Make the peanut sauce.

Put in 2 tablespoons of peanut butter (I love the crunchy stuff).

One tablespoon of lime or lemon juice.

Two tablespoons of Thai chilli sauce (I use Blue Dragon Hot Chilli
Sauce).

One tablespoon of soy sauce.

Two tablespoons hot water.

Warm the sauce ingredients together (you'll need to give it a good
stir), taste and add more peanut butter/lime/chilli etc, as you like it
and add enough water so it's not too thick.

Drain the noodles, cut them up a bit with scissors (makes them easier to
handle when you're eating) and add to the cabbage and onion. Mix them through. Put into some bowls (barbecue tongs are good for doing this with).

Pour over some of the peanut sauce, stir together with a fork and eat!


Egg or rice noodles
Green cabbage
4 leeks
2 white onions or spring onions
Green or red chilli
Garlic or garlic granules

Peanut butter
Thai chilli sauce
Soy sauce
Lime or lemon juice


Ingredients