easy_peanut_noodles

Apocalypse notes

I adapted this from a few cold peanut noodle recipes, but I prefer my noodles hot if possible. This recipe is great for making a great big feed, then enough leftovers for a couple more days lunch.

I used broccoli, cauliflower, carrots from a frozen bag of veg plus some spring onions. But I have also made this before with a small red cabbage, cucumber, and 2 carrots for a fresh taste, or you can create something new from whatever vegetables you have available.

You can also add more things, like sesame seeds, peanuts, cashews, grated ginger, fried garlic, beansprouts and coriander.

Apocalypse recipe rating 5/7

Ingredients

Sauce

• 3 tbsp peanut butter (plus extra for serving)

• 2 tbsp lime juice

• 2 tbsp soy sauce

• 2 tbsp rice vinegar

• 1 tbsp honey or syrup

• 1 tbsp toasted sesame oil

• 1/2 tsp each of garlic powder, black pepper, red pepper (flakes if you have them)

Noodles

• 2 tbsp olive oil

• 300g egg noodles

• 500g frozen broccoli, cauliflower, carrot mix (or your chosen vegetables)

• 3 spring onions, chopped

Method

The peanut sauce bit:

Add all the sauce ingredients in a small bowl, and mix together to form a runny paste. Add warm water if the paste is very thick, as you’ll want it to be able to cover the noodles.

The noodles bit:

Cook the noodles in a large pot per the bag instructions and drain.

Defrost the vegetables if frozen by adding them to a small pot of boiling water and simmering for 6 minutes.

Heat the oil in a frying pan and add the vegetables, then fry on medium heat for 6-8 minutes until cooked but still crunchy.

Add the vegetables to the pot of noodles and mix together.

The assembly bit:

Pour over the peanut sauce and mix until evenly combined with the noodles and vegetables.

Serve topped with the spring onions and an extra spoon of peanut butter.

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