Peanut Noodles
These peanut noodles are creamy, spicy, and layered with texture. The base is a hot oil poured over aromatics, creating a fragrant chili mixture that blends into a rich peanut sauce. Tossed with noodles and topped with colorful vegetables, crispy tofu, and roasted shittake mushrooms, this dish is comforting yet fresh and vibrant, the perfect satisfying dinner for one. Great for meal prep too.
Servings: 1
Ingredients
- 75 g 2.6oz udon or ramen noodles (prepared according to package instructions)
For the sauce:
- 1 tsp sesame seeds
- 1 tsp chili flakes
- 1 stalk spring onion finely diced
- 1 tsp grated ginger
- 1 clove garlic finely chopped
- 2 tbsp neutral oil
- 1 heaping tbsp peanut butter softened
- 1 tsp gochujang or red curry paste
- 2 tsp soy sauce
- 1 tsp rice vinegar
- 1 tsp toasted sesame oil
For the toppings:
- 50 g tofu 1.8oz (cubed and sautéed in soy sauce and sesame oil)
- ½ cup shredded red cabbage
- 1 carrot julienned and quickly sautéed
- ¼ red bell pepper julienned and quickly sautéed
- 50 g 1.8oz shiitake mushrooms (roasted)
For the garnish:
- 1 stalk spring onion finely chopped
- 1 tsp black sesame seeds
- 1 tbsp crushed peanuts
Instructions
- In a heatproof bowl combine sesame seeds, chili flakes, spring onion, ginger, and garlic.
- Heat the neutral oil until very hot and pour it over to release the aroma and enjoy the sizzle.
- Add peanut butter, gochujang, soy sauce, rice vinegar, and toasted sesame oil. Mix well with a whisk until creamy and smooth.
- Add the cooked noodles and coat them fully in the sauce.
- Arrange the tofu, cabbage, carrot, red bell pepper, and shiitake mushrooms on top.
- Finish with spring onion, black sesame seeds, and crushed peanuts before serving. Enjoy!