Chilli 'Chicken' Peanut Butter Noodles
Peanut butter and chilli is a famously good combo - the creaminess of the peanut butter helps mellow out the spice, while also tasting delicious together. We've added a little extra zing in this easy noodle dish with a dash of lime and pickled jalapenos. Don't ignore the pickling juice in the jalapenos jar either - they add an amazing flavour boost to your sauce. Crispy onions and crunchy peanuts scattered on top and then add an irresistible final crunch to the dish. Time to dig in!
Serves
Ingredients
For the sauce
<item-todo-done>4 tbsp peanut butter<item-todo-done><item-todo-done>1 tbsp vegetable oil<item-todo-done><item-todo-done>2 tbsp light soy sauce<item-todo-done><item-todo-done>1 tbsp rice vinegar<item-todo-done><item-todo-done>1 tbsp pickled jalapeños - plus 1.5 tbsp of the jar juice<item-todo-done><item-todo-done>1 garlic clove<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done> water (to loosen)<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done>
For the vegetables
<item-todo-done>1 tbsp garlic purée<item-todo-done><item-todo-done>1 tbsp ginger purée<item-todo-done><item-todo-done>1 spring onion<item-todo-done><item-todo-done>1 carrot<item-todo-done><item-todo-done> handful of mangetout - or sugar snap peas<item-todo-done><item-todo-done>160g plant-based 'chicken'<item-todo-done><item-todo-done>200g instant noodles<item-todo-done><item-todo-done>1 tbsp chilli oil<item-todo-done>
To serve
<item-todo-done> tbsp chilli oil for drizzling<item-todo-done><item-todo-done> chilli flakes<item-todo-done><item-todo-done> crunchy peanuts<item-todo-done><item-todo-done> handful of crispy onions<item-todo-done><item-todo-done> coriander garnish<item-todo-done><item-todo-done> water (to loosen)<item-todo-done>
Before you start
Kettle boiled | Pan | Wok | Mixing bowl
Make the sauce
- Finely mince the jalapeños and garlic (if using fresh)
- Mix these and all the remaining sauce ingredients in a bowl to taste with a fork
- Add more vegetable oil if necessary to thin out the sauce if needed, and salt and pepper to taste
Prepare the stir-fry ingredients
- Trim and finely slice the spring onion at an angle, separating the greens and whites
- Peel, trim and cut the carrots into thin matchsticks
- Finely slice the mangetouts or sugar snaps at an angle, so you get thin diagonal slices
- Chop/crush the salted peanuts into smaller pieces
- Finely slice the 'chicken'
Cook the noodles
- Add the noodles to a saucepan of boiling water and cook according to the package instructions (usually around 3 minutes)
Time to cook, quickly
- Warm the chilli oil in a wok over high heat, add the vegan chicken and fry for 1 minute
- Add the spring onion (saving some green slices for garnish) to the wok and stir for 1 minute
- Add the carrots, mangetout/sugar snap slices, ginger and garlic and fry for 1 minute
- Add the sauce to the wok very briefly, just long enough to stir (or toss) to cover and coat, then remove from the heat
- Add the noodles to the wok straight from the pan with tongs, so they’re still a bit nice and wet, and keep the pan of cooking water aside
- Stir or toss the noodles in the sauce to cover and coat, adding a little more noodle cooking water if needs be, and transfer to serving bowls
Serve
- Add a light drizzle of chilli oil or light scattering of chill flakes over the top, and a final squeeze of lime if you like
- Sprinkle over the peanuts, crispy onions, reserved spring onions and coriander and serve immediately