10-Minute Creamy Peanut Noodles
A creamy, flavour-packed noodle dish that takes just 10 minutes to make and tastes just like a takeaway! It’s packed with plant diversity, fibre and loads of flavour, making it a brilliant quick dinner when you want something seriously tasty without much effort.
Takes
Serves 4
Ingredients
Base flavours
- 30 g crunchy peanut butter 2 tbsp or tahini
- 1 large garlic clove finely diced
- 15 g fresh ginger 1 tbsp, finely diced
- 3 spring onions finely chopped
- 1 small onion finely diced
- 30 g peanut rayu or chilli crisp 2 tbsp
- 18 g sesame seeds 2 tbsp
- 30 ml tamari or soy sauce 2 tbsp
- 30 ml vinegar of your choice 2 tbsp
Sauce
- 200 ml coconut milk
- 100 ml boiling water
To serve
- 150 g noodles of your choice
- 15 g fresh coriander roughly chopped
- Pickled red onions
- Fresh red chilli thinly sliced
- Extra sesame seeds
- Extra peanut rayu or chilli crisp
Instructions
- Add all the base flavours to a large frying pan.
- Heat the coconut milk until just boiling, then add the boiling water. Pour the hot liquid over the base flavours and whisk well to combine into a creamy sauce.
- Meanwhile, cook the noodles according to the packet instructions. Reserve a little of the noodle cooking water before draining.
- Add the cooked noodles to the sauce and toss well to coat. If the sauce is too thick, add a splash of the reserved noodle cooking water.
- Taste and adjust the seasoning to your liking.
- Stir through another tablespoon of peanut rayu or chilli crisp for an extra hit of flavour.
- Serve topped with fresh coriander, pickled red onions, sliced red chilli and a sprinkle of sesame seeds.
