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Peanut butter noodles

• Janine Ratcliffe

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Serves 2

Easy

Prep: 5 mins

Cook: 10 mins

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This spicy peanut sauce will perk up any noodle, veg and protein combo – it works with everything!

Vegetarian

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Try our peanut butter noodles, then try spicy peanut and szechuan pepper noodles, broccoli and peanut soba noodles or Thai-style peanut noodle salad with herbs and watermelon.

Peanut butter noodles recipe

Ingredients

Nutrition

• mixture of sugar snap peas, green beans, carrot ribbons, baby corn and baby pak choi leaves
• 300g straight-to-wok udon noodles

SPICY PEANUT NOODLE SAUCE

• 3 tbsp smooth peanut butter

  (use a deep roast one if you can)

• 2 tbsp light soy sauce

• 1 tsp sesame oil

• 1 tbsp rice vinegar

• 1 tbsp shaoxing wine

• 1 tbsp finely grated ginger

• 1 tbsp chilli crisp

  plus extra to drizzle

TO SERVE

• spring onions

  sliced

• toasted sesame seeds

Nutrition: per serving

• kcal459
• fat18.8g
• saturates4.2g
• carbs51.9g
• sugars12.1g
• fibre8.4g
• protein16.4g
• salt3.4g

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Method

• step 1

  Put all the sauce ingredients in a bowl with 4 tbsp of boiling water and whisk until combined.

• step 2

  Heat a pan or wok of salted water until boiling. Blanch the vegetables and noodles for 1 min, separating the noodles. Drain then tip back into the pan, add the sauce and toss together (add another splash of water if needed – you want it quite saucy).

• step 3

  Divide between warm bowls and top with spring onions, sesame seeds and another drizzle of chilli crisp.

Authors

Janine RatcliffeFood director

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