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Ingredients requirements of Lemon and Lime Charcoal Noodles with Green Herbs and Veggies 🌱:

1. Provide 1 - lemongrass stem (just soft bulb will be used)
2. Need 2 - lime leaves
3. Provide 1 of selection of seasonal green veg - asparagus, peas, courgette
4. Require 1 - lime - unwaxed
5. Require 1 cm ginger - peeled and grated
6. Take 1 - nest of charcoal noodles
7. Provide for 1 small red onion
8. Need 2 of spring onions - chopped
9. Make ready 1 handful for beansprouts
10. Prepare - A few squares of tofu puffs
11. Need 1 handful of coriander
12. Take 1 handful Thai basil
13. Make ready 1 handful mint
14. Require - Chopped red chilli
15. Take For the dressing
16. Take of Chopped cucumber
17. Prepare of Chopped chilli
18. Provide for Lime juice
19. Require for Lime zest
20. You need for Seaweed sauce

Lemon and Lime Charcoal Noodles with Green Herbs and Veggies 🌱 start cooking:

1. Wash and Prepare the green veggies. Soak the charcoal noodles for 6 minutes in freshly boiled water and drain. Prepare the sauce by chopping the cucumber and chilli and adding a splash of lime, zest of the lime and seaweed sauce.
2. Heat your pan or wok to a high heat, add a little onion and fry the onion until slightly browned. Add the green veggies in the time order that they will take to cook. Asparagus will take a little longer and you can steam first if you prefer. Peel the ginger, remove outer leaves from lemongrass bulb and remove stem from lime leaves and finely chop (you can make a paste if you prefer) Add a little chopped chilli and the drained noodles.
3. Add a splash of lime and seaweed sauce. Turn of the heat and add the beansprouts. Sprinkled liberally with fresh herbs. Serve with extra dressing and a wedge of lime.

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