Do you have a recipe that you just know off the top of your head? You remember which ingredients you need, grab them from the shop on the way home, throw it all in a pan and boom – dinner’s ready.
These noodles are my go to dish for a night in, I don’t think they can be topped. Creamy peanut butter, salty, umami flavour and – you guessed it – CARBS.
I use Pip & Nut butter in my noods, and I couldn’t recommend it enough. The ingredients list on the jar is literally: 99.6% peanuts, salt. They don’t use any palm oil in their products, so you’re saving the Orangoutangs while you eat. The peanuts are also hi-oleic, which are means they’re higher in mono-unsaturated fats (the good kind, like an avocado). Should I keep going?
300g Soba noodles
3 Cooked chicken breasts
6 Spring onions, sliced
Thumb of ginger, finely chopped
3 Garlic cloves, crushed
1/2 Red chilli, finely chopped
1 tsp chilli oil
1 Red pepper, thinly sliced
1 Pak Choi, chopped
4 tbsp Pip & Nut peanut butter
3 tbsp Soy sauce
3 tbsp Rice wine vinegar
3 tbsp Sesame oil
1 Lime, quartered
Small bunch of coriander, leaves chopped and stems finely chopped separately
Large handful of peanuts, chopped
- Whack your noods on to cook. When they’re done, drain off the water and add a little sesame oil to prevent them sticking together.
- While they’re cooking, crack on with the rest of the stir fry. In a wok 1 tbsp oil (I use rapeseed), the garlic, ginger, chilli, coriander stalks and spring onion (leave a handful for garnish). Stir fry until the spring onions have wilted, then throw in the mushrooms and red peppers. You might need to add a little more sesame oil at this stage. Stir fry until the mushrooms are cooked and the pepper has softened, then add the pak choi and cook until it wilts.
- Using two forks, tear your chicken into strips. I way prefer serving it this way with noodles, then you get a bit of chicken in each bite. Add this to the wok and give it a toss with the other ingredients (If its cold, make sure its heated through).
- In a bowl, combine the Pip & Nut peanut butter, soy sauce, rice wine vinegar, chilli oil and sesame oil and give it a whisk with a fork.
- Add the noodles to the wok and pour over the sauce. Give it a real good mix with some tongs, making sure all the sauce is well combined and heated through.
- Plate up your noodles into bowls, and top with coriander, peanuts and a slice of lime to squeeze over the top before you eat it.
- Tuck. In.