Peanut Butter Noodles

The whole family enjoyed Peanut Butter Noodles, the creamy peanut sauce is divine. I understand this is a difficult time to get ingredients for some, but remember, take recipes with a pinch of salt and get creative.
Ingredients for Peanut Butter Noodles
Serves 4
4 tbsp Smooth Peanut Butter
2 tbsp Soy Sauce
2 tbsp Rice Wine Vinegar / Mirin
2 tbsp Infused Chilli Oil (Link tba)
(Or your preferred oil & a 1 tbsp chilli sauce)
1 tbsp Toasted Sesame Oil
1/2 Carrot
1/2 Green Pepper
1 Pak Choi
300 g Chestnut Mushrooms
3 Garlic Cloves
2 tbsp of (any) Oil
Spring Greens (I could not get any, unfortunately)
300g Straight to Wok Medium Noodles
5 tsp Seeds
(I used Linseed as that what I had, it is usually sesame)
Creating Peanut Butter Noodles
Prep Time 20 Minutes Cook Time 10 Minutes
Phase 1
- First and Foremost Wash Your Hands!
- Put the 4 tbsp Smooth Peanut Butter in a mixing bowl
- Mix the Peanut Butter with a fork or spoon so that it easier to work with, if tough add a little warm water
- Add the 2 tbsp Soy Sauce, 2 tbsp Rice Wine Vinegar / Mirin, 2 tbsp Infused Chilli Oil, 1 tbsp Toasted Sesame Oil
- Combine the ingredients with a fork to make a thick peanutty paste
- Boil the kettle and incorporate a little water at a time, gently with a whisk until sauce is the consistency of double cream
Phase 2
- To prepare the 1/2 Carrot, peel the outside skin & feed to your Rabbit, Guniea Pig or Compost Bin
- Then continue to peel Carrot ribbons into a bowl
- Cut the Green Pepper into thin slices
- Take the root off the Pak Choi, keep the leaves whole & slice the ends




Phase 3
- Peel & roughly slice the 3 Garlic Cloves
- In a frying pan add a 2 tbsp of (any) Oil, the Garlic & the 300 g Chestnut Mushrooms and put the pan on a medium heat
Phase 4 (Optional Crispy Seaweed)
- Finely slice the 1/2 Spring Green
- Deep Fry until it stop bubbling (follow link & look at Phase 3 for Deep Frying advice).
- Drain and layout on a tray lined with kitchen roll or tea towel.
Phase 5
- Unpack the 300g Straight to Wok Medium Noodles
- In a wok or similar pan heat 1 tbsp of (any) Oil
(You can just use the pan with the mushrooms if you like) - Add the Carrot, Green Pepper & Pak Choi
- Fry for 1-2 minutes
- Pour the Peanut Butter Sauce into the same pan
- Finally add the Noodles
- Fold the Vegetables & Peanut Sauce into the Noodles until heated through (2-3 mins)
- Top with Seeds, Crispy Seaweed & Garlic Mushrooms
Happy Eating
For more yummy Vegan Recipes check out our other sections:



