Name: Peanut butter noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: mixture of sugar snap peas, green beans, carrot ribbons, baby corn and baby pak choi leaves; 300g straight-to-wok udon noodles; 3 tbsp smooth peanut butter (use a deep roast one if you can); 2 tbsp light soy sauce; 1 tsp sesame oil; 1 tbsp rice vinegar; 1 tbsp shaoxing wine; 1 tbsp finely grated ginger; 1 tbsp chilli crisp plus extra to drizzle; spring onions sliced; toasted sesame seeds

A plate full of spicy noodles with a small bowl of sesame seeds on the side

mixture of sugar snap peas, green beans, carrot ribbons, baby corn and baby pak choi leaves
300g straight-to-wok udon noodles

SPICY PEANUT NOODLE SAUCE

3 tbsp smooth peanut butter
(use a deep roast one if you can)
2 tbsp light soy sauce
1 tsp sesame oil
1 tbsp rice vinegar
1 tbsp shaoxing wine
1 tbsp finely grated ginger
1 tbsp chilli crisp
plus extra to drizzle

TO SERVE

spring onions
sliced
toasted sesame seeds

Method

step 1
Put all the sauce ingredients in a bowl with 4 tbsp of boiling water and whisk until combined.
step 2
Heat a pan or wok of salted water until boiling. Blanch the vegetables and noodles for 1 min, separating the noodles. Drain then tip back into the pan, add the sauce and toss together (add another splash of water if needed – you want it quite saucy).
step 3
Divide between warm bowls and top with spring onions, sesame seeds and another drizzle of chilli crisp.