Peanuty Coconut Noodles
Creamy and indulgent our peanuty coconut noodles are packed with flavour, and the perfect dish for a quick midweek dinner. Topped with a sprinkle of sesame seeds, these creamy noodles are incredibly easy to rustle up.
Serves
Ingredients
For the Sauce
<item-todo-done>50g peanut butter<item-todo-done><item-todo-done>4 tbsp soy sauce<item-todo-done><item-todo-done>3 tbsp coconut milk<item-todo-done><item-todo-done>2 tbsp Sriracha<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done><item-todo-done>1 lime<item-todo-done>
For the Noodles
<item-todo-done>2 portions of wide rice noodles<item-todo-done>
For the Vegetables
<item-todo-done>2 cloves of garlic<item-todo-done><item-todo-done>2cm piece of fresh ginger<item-todo-done><item-todo-done>3 spring onions<item-todo-done><item-todo-done>1 red bell pepper<item-todo-done><item-todo-done>3 heads of pak choi<item-todo-done><item-todo-done>2 tbsp coconut oil<item-todo-done>
To Serve
<item-todo-done> sesame seeds<item-todo-done>
Before you start
Kettle boiled | Saucepan | Large frying pan
For the sauce
- In a ramekin combine the peanut butter, soy sauce, coconut milk, sriracha, maple syrup, and juice from the lime. Stir until you have a velvety sauce
For the noodles
- Cook the noodles as per instructions on the packet. Set to one side
Prepare the vegetables
- Peel and finely chop the garlic
- Peel the ginger and slice in matchsticks
- Trim the spring onions and finely slice
- Slice the red pepper and cut the pak choy in half lengthwise
Time to stir fry
- In a large pan over medium to low heat, add the oil. Once hot, gently fry the garlic and ginger for a couple of minutes taking care not to burn it. Increase the heat, add the spring onions and red pepper and cook for another minute. Tip in the cooked noodles and pak choy into the pan then stir through the sauce. Allow the sauce to bubble
Plate up and serve
- Divide the noodles into two bowls, top each bowl with a sprinkle of sesame seeds