Creamy Peanut Spicy Noodles
These make the most wonderful quick dinner! Ready in just 20 minutes and packed full of bold, comforting flavour. Rich, creamy, a little spicy, and loaded with fresh veg, we genuinely think they’re better than any takeaway!
Takes 6 minutes
Serves 4
Ingredients
Noodles & Veg:
- 250 g udon noodles
- 1 carrot approx. 100g
- ½ savoy cabbage approx. 300g
- 1 bunch scallions / green onions approx. 100g
- 20 g fresh coriander
Sauce:
- 60 g peanut butter ¼ cup
- 200 ml coconut milk ¾ cup + 1 tbsp
- 10 g fresh ginger 1 tbsp grated
- 1 clove garlic approx. 5g
- 2 g chilli powder ½ tsp
- 30 ml tamari 2 tbsp
- 15 ml maple syrup 1 tbsp
- Juice of ½ lime approx. 15ml / 1 tbsp
- Pinch of salt
- 150 ml veg stock ⅔ cup
- 1 g ground turmeric ½ tsp
To Serve:
- Pickled red onion
- Roasted peanuts
Instructions
Prep your veg
- Finely slice the cabbage into long strips. Cut the carrot into matchstick-sized pieces (julienne). Finely slice the scallions and roughly chop the coriander.
Cook the noodles
- Cook the noodles according to the pack instructions. Once cooked, drain and rinse to remove excess starch so they don’t stick together.
Make the sauce
- Finely dice or grate the garlic and ginger. Add to a bowl with all remaining sauce ingredients and mix well until smooth and combined. Taste and adjust seasoning if needed.
Cook the veg
- Heat a large frying pan or wok on high heat. Once hot, add 1 tbsp oil along with the carrot, cabbage, scallions, and a generous pinch of salt. Cook for 4–5 minutes, stirring occasionally.
Add noodles & sauce
- Add the cooked noodles and sauce to the pan. Mix well and heat through. Taste and adjust seasoning—add more tamari, lime juice, salt, or a pinch of chilli if you like more heat.
Garnish & enjoy
- Serve topped with chopped coriander, pickled red onion, and roasted peanuts.
