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

1. First and Foremost Wash Your Hands!
2. Put the 4 tbsp Smooth Peanut Butter in a mixing bowl
3. Mix the Peanut Butter with a fork or spoon so that it easier to work with, if tough add a little warm water
4. Add the 2 tbsp Soy Sauce, 2 tbsp Rice Wine Vinegar / Mirin, 2 tbsp Infused Chilli Oil, 1 tbsp Toasted Sesame Oil
5. Combine the ingredients with a fork to make a thick peanutty paste
6. 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

1. To prepare the 1/2 Carrot, peel the outside skin & feed to your Rabbit, Guniea Pig or Compost Bin
2. Then continue to peel Carrot ribbons into a bowl
3. Cut the Green Pepper into thin slices
4. Take the root off the Pak Choi, keep the leaves whole & slice the ends

Phase 3

1. Peel & roughly slice the 3 Garlic Cloves
2. 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)

1. Finely slice the 1/2 Spring Green
2. Deep Fry until it stop bubbling (follow link & look at Phase 3 for Deep Frying advice).
3. Drain and layout on a tray lined with kitchen roll or tea towel.

Phase 5

1. Unpack the 300g Straight to Wok Medium Noodles
2. In a wok or similar pan heat 1 tbsp of (any) Oil
   (You can just use the pan with the mushrooms if you like)
3. Add the Carrot, Green Pepper & Pak Choi
4. Fry for 1-2 minutes
5. Pour the Peanut Butter Sauce into the same pan
6. Finally add the Noodles
7. Fold the Vegetables & Peanut Sauce into the Noodles until heated through (2-3 mins)
8. Top with Seeds, Crispy Seaweed & Garlic Mushrooms

Happy Eating

For more yummy Vegan Recipes check out our other sections:

• Dairy Substitutes
• Savoury Section
• Soups, Sauces and Sides
• Sweet Section
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