By Simon Greenwood-Haigh

Spicy Peanut Butter Noodles

This quick and easy recipe is a great store cupboard standby. The peanut butter makes the flavours cling to the noodles and adds a delicious savoury background for the spices. You can make it as spicy as you like – we use dried Sichuan pepper for its aromatic, tingling, numbing heat and a chilli broad bean paste for a rich, earthy, spicy kick! These two ingredients are worth seeking out – you should find them in a specialist shop or Oriental grocer.


  • 250g dried noodles (we use medium egg noodles)
  • 2 tablespoons vegetable oil
  • 2-3 cloves of garlic (or 1-2 teaspoons prepared garlic/garlic paste)
  • 1 teaspoon chilli broad bean paste (you can use fresh chilli, prepared chilli or even a pinch of dried chilli flakes)
  • ½ teaspoon crushed Sichuan pepper (optional)
  • 2 tablespoons Proper Nutty Peanut Butter
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon rice wine vinegar (or red/white wine vinegar)
  • 1 teaspoon sesame oil
  • To garnish: 2 finely sliced spring onions and a sprinkle of lightly toasted sesame seeds


  1. Prepare the noodles as per the packet instructions.
  2. Heat the vegetable oil in a wok or large frying pan and add the garlic, chilli bean paste and Sichuan pepper (if using).
  3. Add the peanut butter, soy sauces, vinegar and sesame oil. Mix together adding a little water to loosen if necessary.
  4. Add the noodles to the wok or pan and toss to coat. The noodles will be quite dry rather than saucy!
  5. Transfer the noodles to a serving dish and garnish with spring onion and sesame seeds.

Serves 3 as a main dish or 6 as a side dish. It is a perfect accompaniment to Teriyaki salmon and stir fried vegetables.



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