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Noodles with Asian ‘Pesto’

Noodles with Asian ‘Pesto’


Our twist on Italian pesto uses coriander, ginger and chilli

  • Feeds 4 Feeds 4
  • Ready in 15 minutes

Each serving contains

  • Energy
    1411kj 331kcal
  • Fat
    Low 11%
  • Saturates
    Low 8%
  • Sugar
    Low 11%
  • Salt
    Med 29%

% of adult’s reference intake | Carbohydrates per serving : 52.7g


  • 1½ x 125g packs Co-op British baby spinach
  • 25g pack coriander
  • 1 green chilli, deseeded
  • 50g Co-op cashew nuts
  • Zest and juice of 1 lime
  • 2cm ginger
  • 1 garlic clove
  • 3 tbsp Co-op light soy sauce
  • 1 tbsp Co-op Fairtrade clear honey
  • 250g pack Co-op medium egg noodles
  • 150g pack Co-op trimmed sugar snap peas
  • 4 Co-op spring onions, finely sliced


  1. To make Pesto, put the spinach, coriander, chilli, cashew nuts, lime zest and juice, ginger, garlic, soy and honey in a food processor and blitz together until you have a smooth paste
  2. Set aside
  3. Bring a large pan of water to the boil
  4. Cook the noodles according to the pack instructions
  5. Drain and return to the pan, then add the sugar snap peas, spring onion and pesto
  6. Toss together and serve immediately

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