Peanut Butter Noodles. Add chicken or fish, or keep it vegan
Abel & Cole
I found these Peanut Butter Noodles a month or so ago whilst cruising round the Abel & Cole site. I was going to link to the recipe, but it isn’t there any more. There is a similar one with the same name, but not the one I printed off (very glad I did). This is my version of it. It doesn’t take too long and it’s really yummy, we’ve had it several times now. You can really stretch out a few shreds of chicken with this. I’ve done it with noodles and spaghetti, both worked well.
Ingredients for Peanut Butter Noodles
I used the ginger and garlic paste in the large jar from an Indian shop I have at just £2.69 for a kilo. You can use garlic powder or a clove. I had some squeezy lime juice from Approved Food, so I used that, otherwise I would have used lemon juice from a bottle. I think any citrus would work here, so grapefruit juice from a tin of breakfast fruit for instance. I used honey as I have it, sugar would be fine. If you don’t have any chilli, or don’t like it, just leave it out
The key ingredients for the distinctive flavour seem to be the peanut butter, soy and citrus. Everything else can be varied whilst keeping the essence of the dish.
The veg can be anything you have, runner beans, shredded cabbage, peas, bean sprouts, whatever you have in and want to use. I tossed in some of my radishes chopped up. I used an onion, a red pepper, carrots, celery, few mushrooms and radish.
you can use any mugful of meat you can lay your hands on, diced paneer or tofu. Or you could even have it plain, there is protein in the peanut butter.
I was quite surprised how cheaply this has costed up, add £1 worth of chicken/paneer/pork and it would still only be 50p each.
- 6 tblsp peanut butter crunchy or smooth, up to you. I like crunchy,
- 1 tblsp soy sauce
- 1 garlic clove or equivalent, can use powder
- 1 tsp fresh ginger
- sliver of chilli
- 2 tblsp lime juice or use lemon juice
- 1 tblsp sugar
- 1.5 tsps turmeric
- 4-6 tblsps water
for the rest of the dish
- 250 g noodles or value spaghetti, 23p/500g, 12p
- 1 mug chicken leftover chicken, pork, beef or ham, tofu, paneer, or omit
- 200 g carrots cut fine, Asda 59p/kilo, 12p
- 1 onion sliced fine, 5p
- 1 red pepper cut fine, or use Asda frozen, 500g/£1, 20p
The Stir Fry
- Cook the carrots in the microwave, or in a saucepan, for a minute or two, to take off the very raw crunch. Fry the onion until transparent, add a splash of sesame oil if you have any. Add the other vegetables in the order they need to be cooked, and fry until cooked to your liking. A wok would be good for this. You may need to add a splash of water.
- Add the other vegetables in the order they need to be cooked, and fry until cooked to your liking. A wok would be good for this, or use a large saucepan. You may need to add a splash of water.
- You can use any mugful of meat you can lay your hands on, diced paneer or tofu. Or you could even have it plain, there is protein in the peanut butter.
- Cook the noodles/spaghetti/whatever and keep warm.
- To make the dressing, just mix everything together. It lasts for about a week, or it freezes well, so great to have on standby.
- Once the vegetables are cooked, tip in the dressing, warm through and mix with the veg. Push the vegetables to one side in the wok and tip in the noodles etc. Serve immediately. If you're not using a wok, tip the stir fry into a big warm dish, or onto a serving platter and tip the noodles etc on one side