INGREDIENTS

• 200g rice noodles

• ¾ cup roasted peanuts

• Juice from 1 lime

• 2 medium carrots, peeled into ribbons

• 3 garlic cloves

• 1 tsp ginger powder

• 1 tblsp soy sauce

• 2 tbls sesme oil

• 3 large spring onions

• 2 Handful spinach

• 100g chestnut mushrooms

• 100g shitake mushrooms

• 1 tsp black pepper

• Olive oil

• Satay sauce – this quick delicious recipe can be found here: Satay sauce

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METHOD

1. Preheat the oven to 200 degrees, spread out the peanuts and asparagus on a baking tray and roast for about 15 minutes, until fragrant and golden, remove from the oven and chop into chunky pieces, then set aside

2. Slice the mushrooms finely and add to a large pan with a little sesame oil, add with this the crushed garlic, black pepper and ginger powder and cook for 5 minutes on high heat until the mushrooms have softened and brownded

3. While those are cooking you can prepare the rice noodles in a pan with a drizzle of sesame oil and soy sauce, I also add a few drops hot water, (I add water to help keep it from sticking instead of using too much oil) cook the noodles for about 5 minutes

4. Remove the ends of the carrots and with a peeler, peel the whole carrot so you are left with a plate of thin ribbons

5. Next to make the satay sauce, very quick and easy, but tastes amazing

6. Once everything has finished cooking, dish up into a large bowl with the chopped fresh spinach at the bottom and the rice noodles on top so that the heat gently wilts the spinach. Top with sliced spring onions, chopped roasted peanuts, lime juice, black pepper and satay sauce