Silky udon noodles coated in a delicious peanut, soy and chilli oil. Ready in 5 minutes (but like, really) using storecupboard ingredients, this is a great midweek recipe packed with flavour when time isn't on your side. If you don't have fresh ginger or garlic, frozen pre-chopped or the brand 'lazy' jarred or tubed versions can be a game changer.
Time to make : 5 minutes
Serves : 1
Ingredients
150g udon noodles (I love and use these Itsu ones)
1 tbsp peanut butter
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp honey
1/2 tbsp rice vinegar
1 garlic clove, minced
1 tsp fresh ginger, minced
To serve: sliced spring onions, sesame seeds, chopped peanuts or peanut chilli oil.
Method
Open the udon noodles and put them in a bowl, cover them with boiling water for 4 minutes (or according to packet instructions).
Make the peanut and chilli sauce by mixing the rest of the ingredients together in a bowl.
Drain the noodles and add them to the sauce, mixing everything together well.
Serve with sliced spring onion, sesame seeds, peanuts and chilli oil.
Nutritional information:
(per serve)
495 cals
29g fat, 36g carbs, 22g protein
Good to know:
Vegetarian.
To make this vegan, use maple syrup instead of honey.
Best eaten fresh but any leftovers can be stored in an airtight container for up to 3 days in the fridge.