These spicy peanut noodles are so delicious and packed full of nutritious ingredients. I’ve used udon noodles in the recipe, but any noodles of choice can be used. This dish only takes minutes to assemble, and even though it is best enjoyed on the day it is made, it will keep well in the fridge for up to two days.
Enjoy!
Nessa x
Spicy Peanut Noodles
Ingredients
- 300g udon noodles
- 1 carrot, grated
- ½ courgette, grated
- Handful of kale, finely chopped
- Handful coriander leaves
- 2tbsp peanuts, roughly chopped
- 2tbsp sesame seeds
For the sauce
- 2tbsp peanut butter
- 1tbsp cider vinegar
- 1tbsp soy sauce
- 1tbsp honey
- 1 tsp toasted sesame oil
- 1 tsp sriracha
- Dash of boiling water
To serve
- 2 scallions, finely sliced
- 1 red chilli, finely sliced
Method
- Cook the noodles according to the instructions on the pack. Once cooked, add to a colander and rinse well under cold running water.
- Roughly grate the carrot and courgette into a bowl. Using a paper towel, press down on the grated vegetables to soak up any excess water.
- Add the grated carrot and courgette to a large bowl along with the cooled noodles, kale, coriander leaves, peanuts, and sesame seeds.
- To make the sauce, add the peanut butter, vinegar, soy sauce, honey, sesame oil, sriracha, and a dash of boiling water to a bowl. Whisk together using a fork. Pour over the noodles and vegetables and stir well to combine.
- To serve, top with the sliced scallion and chilli. Store in an airtight container in the fridge for up to two days.
