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.

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Before the magic happens…
Ingredients

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.

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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.

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Chester models these peanut udon noodles expertly.
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