How good are these noodles? Oh I’ll tell you how good they are. So good that my husband – picture a British Ron Swanson – totally loves them. This takes about 10 minutes to make is effing tasty and you can use pretty much any random selection of veggies you have to hand/are cheap in the shops. So good.
2 x 150g straight-to-wok udon noodles
4 tbsp peanut butter
3tbsp cider vinegar
3 tbsp soy sauce
2 tbsp sesame oil
2 tsp brown sugar
1 tsp grated fresh ginger
1 tsp chilli flakes
1 minced garlic glove
Around 4 tbsp water
A couple of handfuls of: babycorn / tenderstem broccoli/ sugar snap peas/ peppers / edemame/ carrot batons, etc.
Sriracha sauce, nuts, fresh coriander, black pepper, to garnish if you want.
Method (for two people)
a/ Whisk together the peanut butter, vinegar, soy sauce, sesame oil, brown sugar, ginger, garlic, chilli flakes and the water – one tablespoon at a time – until the sauce is smooth but still packs a flavourful punch.
b/ In a little sesame oil fry the veggies on a pretty high temperature for a few mins. Add the packets of udon noodles and continue to cook – making sure they don’t stick/burn – for a few more mins.
c/ Pour the peanut sauce onto the noodles and veg, stir and then serve topped with fresh coriander, hot chilli sauce and whole peanuts or cashews if you so desire. Enjoy.