
Denise says:
My top tips:
- 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.
- 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
- 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.
- Cook the noodles as per the packet instructions and leave to cool.
- Cut the pepper into thin strips.
- 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.
- Stir in the soy sauce, coconut milk and cashew nuts.
- Mix the pan of vegetables with the courgette and noodles. Season well and add the lime juice to taste.
- Divide the iceberg lettuce into individual leaves and shred slightly. Add the coriander leaves.
- 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.
- 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