Peanut Udon Noodles

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.

Before the magic happens…

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.

Udon know how much I love these noodles.
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.

Chester models these peanut udon noodles expertly.

5 thoughts on “Peanut Udon Noodles

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