Quick peanut and chilli noodles
Fancy something quick and comforting – and vegan? This flavour-packed noodle dish will do the trick, even if your cupboard is looking a bit bare. Add some stir-fried vegetables or tofu to the drained noodles for a more colourful and nutritious meal.
By Lucy Parker
Ingredients
For the peanut sauce
- 50²µ/1¾´Ç³ú peanut butter (around 3 tbsp)
- 1 tbsp grated fresh root ginger
- 1 tbsp sweet chilli sauce
- 2 tbsp tamari or soy sauce
- 1 lime, juice only
To garnish
- 2 spring onions, finely chopped
- 1 tbsp roasted salted peanuts, finely chopped (optional)
Method
Cook the noodles in a pan of boiling water with a generous pinch of salt for 6–7 minutes, or according to packet instructions, until tender.
Meanwhile, whisk all of the sauce ingredients together in a bowl, adding 4 tablespoons of water to loosen the sauce.
Drain the noodles, leaving a splash of water in the bottom of the pan. Add the peanut sauce, heat for a minute and toss through the noodles.
Garnish with chopped spring onions and peanuts, if using.
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