· 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
- Prepare the noodles as per the packet instructions.
- Heat the vegetable oil in a wok or large frying pan and add the garlic, chilli bean paste and Sichuan pepper (if using).
- Add the peanut butter, soy sauces, vinegar and sesame oil. Mix together adding a little water to loosen if necessary.
- Add the noodles to the wok or pan and toss to coat. The noodles will be quite dry rather than saucy!
- 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.