Denise says:

  • Cold lunches don’t have to be boring!
  • If you’re looking for some fresh ideas, these Asian wraps are great for a picnic, packed lunch or Shabbat lunch, when you want to prepare your meal in advance.
  My top tips:
  • To serve, roll each wrap in a piece of baking paper and cut through diagonally. It looks more professional and is easier to eat without making a mess!
  • The best way to toast the cashew nuts is to place them in the oven for 8 to 10 minutes at 200°C / 400°F / gas mark 6.
  • Leftover coconut milk can be used in a soup or dairy-free baking recipes. It can be stored in the fridge in a plastic container for up to 4 days.
 
  • Preparation Time: 20 minutes
  • Cooking Time: 10 minutes
  •  Serves:  2 people

Ingredients:

  • 1 small courgette
  • 75g noodles – ramen, rice or soba
  • 1 red pepper – quarter and deseed
  • 2 tablespoons vegetable oil
  • 3 spring onions – sliced at an angle
  • 3 gloves garlic – peeled and finely chopped
  • 1cm fresh ginger root – peeled and grated
  • 2 tablespoons soy sauce
  • 3 tablespoons coconut milk
  • 20g cashew nuts – toasted
  • Freshly ground black pepper
  • 1 tablespoon lime juice
  • ¼ head of iceberg lettuce
  • 1 tablespoon fresh coriander leaves
  • 2 wraps
  • 2 tablespoons sweet chilli sauce

Method

  1. Slice the courgette into spaghetti strips with a spiralizer or use a potato peeler to create thin slices lengthways, then cut into thin strips with a knife.
  2. Cook the noodles as per the packet instructions and leave to cool.
  3. Cut the pepper into thin strips.
  4. Heat the oil in a medium sized frying pan. Add the spring onions and pepper and cook for 2 minutes, then add the garlic, ginger and cook for a further 2 minutes.
  5. Stir in the soy sauce, coconut milk and cashew nuts.
  6. Mix the pan of vegetables with the courgette and noodles. Season well and add the lime juice to taste.
  7. Divide the iceberg lettuce into individual leaves and shred slightly. Add the coriander leaves.
  8. Briefly heat the wraps in the oven for 5 minutes at 180°C / 350°F / Gas mark 4. Then lay them out on your work surface. Spread with sweet chilli sauce, top with lettuce leaves and noodle salad, before rolling up firmly.
  9. Wrap in baking paper and slice in half diagonally. Then tightly wrap in foil or cling film if you prefer to eat on the go.
Tagged in: Asian, Cashew Nuts, Coconut Milk, courgette, Garlic, lettuce, Lunch, Picnic, ramen noodles, Spring Onions, wraps