If you’re craving Asian flavours, these simple peanut butter noodles can be ready in 15mins. Making your own also allows you to add in plenty of vegetables so you’ve got a healthy tasty midweek supper ready in no time.
Serves 2-3
- 125g noodles; any eg Soba, egg or rice (or brown rice) noodles
- 2 tbsp rapeseed oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2–4 tbsp water
- Vegetables; choose at least 3 varieties! Here, I’ve used tenderstem broccoli, mushrooms and beansprouts. Bok choy, sugar snaps, mangetout and green beans also work very well.
Peanut sauce
- 3 tbsp peanut butter
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp maple syrup (optional)
- 1 tsp ground ginger
- 2 tbsp water
To garnish, optional:
- 2 spring onions, chopped
- Sesame seeds
Here’s how to make these healthy peanut butter noodles….
Cook the noodles according to package directions but aim to slightly undercook them, so they’re not overdone once they’ve been added to the sauce. Set aside.
Prepare the sauce by mixing all the sauce ingredients together in a bowl until well combined.
Heat 1 tbsp rapeseed oil in a large non-stick frying pan add flash fry the tiger prawns (if using) until they are pink. Remove and set aside. Then add the remaining oil and sauté the onions over a medium heat for 2 minutes, before adding the garlic.
Now add the vegetables you’re using and stir fry them for a few minutes, until they are cooked but still al dente. If you’re using beansprouts, add them in at the end as these do not need as long to cook.
Finally, add the noodles and peanut sauce to the pan and mix it all up, adding a little water to allow the noodles to separate easily. Heat through and taste to adjust the sauce if necessary.
Serve immediately, topped with the tiger prawns. You can also sprinkle with chopped spring onions and sesame seeds.
Craving more Asian flavours? Try this Aromatic Asian Soup recipe
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