Spicy Peanut Butter Noodles
Ingredients
Spicy Peanut Butter Noodles by @donalskehan
1 bunch spring onions, finely sliced
200g sugar snap peas, finely sliced
2 bok choy, finely sliced
Large handful of coriander leaves
Small handful peanuts, roughly chopped
For the sauce:
1 tbsp Biona Sunflower Frying Oil
3 cloves garlic, finely sliced
1 thumb sized piece ginger, finely julienned
1 red chilli, finely sliced
5 tbsp Biona Crunchy Peanut Butter
1 tbsp Biona Tamari Soya Sauce
200ml Biona Coconut Milk
2 tbsp chilli oil
1 tsp Biona Toasted Sesame Oil
Method
- Place a small frying pan over a medium high heat, add a little oil and once hot fry the garlic, chilli, ginger & half the spring onions until they become crisp and aromatic (approx 1-2 mins).
- To the pan add the peanut butter, tamari, coconut milk and chilli oil. Continuously stir until the sauce has emulsified and come together, mix until it comes to a steady simmer. Lower the heat and keep it warm.
- Meanwhile, cook the noodles in boiling water until tender (approx 4 minutes).
- Divide the sauce in two serving bowls and top with the hot cooked noodles. Garnish with the sliced bok choy, sugar snap peas, spring onions, chilli oil, peanuts and coriander. Toss and serve straight away. Enjoy!
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