Peanuty Coconut Noodles

Simple
0:30 m
14 ingredients

Creamy and indulgent our peanuty coconut noodles are packed with flavour, and the perfect dish for a quick midweek dinner. Topped with a sprinkle of sesame seeds, these creamy noodles are incredibly easy to rustle up.

Serves: 2

Ingredients

For the Sauce

50g peanut butter
4 tbsp soy sauce
3 tbsp coconut milk
2 tbsp Sriracha
1 tbsp maple syrup
1 lime

For the Noodles

2 portions of wide rice noodles

For the Vegetables

2 cloves of garlic
2cm piece of fresh ginger
3 spring onions
1 red bell pepper
3 heads of pak choi
2 tbsp coconut oil

To Serve

sesame seeds

Before you start

Kettle boiled | Saucepan | Large frying pan

Step 1

For the sauce

In a ramekin combine the peanut butter, soy sauce, coconut milk, sriracha, maple syrup, and juice from the lime. Stir until you have a velvety sauce

Ingredients

50g peanut butter
4 tbsp soy sauce
3 tbsp coconut milk
2 tbsp Sriracha
1 tbsp maple syrup
1 lime

Step 2

For the noodles

Cook the noodles as per instructions on the packet. Set to one side

Ingredients

2 portions of wide rice noodles

Step 3

Prepare the vegetables

Peel and finely chop the garlic
Peel the ginger and slice in matchsticks
Trim the spring onions and finely slice
Slice the red pepper and cut the pak choy in half lengthwise

Ingredients

2 cloves of garlic
2cm piece of fresh ginger
3 spring onions
1 red bell pepper
3 heads of pak choi

Step 4

Time to stir fry

In a large pan over medium to low heat, add the oil. Once hot, gently fry the garlic and ginger for a couple of minutes taking care not to burn it. Increase the heat, add the spring onions and red pepper and cook for another minute. Tip in the cooked noodles and pak choy into the pan then stir through the sauce. Allow the sauce to bubble

Ingredients

2 tbsp coconut oil

Step 5

Plate up and serve

Divide the noodles into two bowls, top each bowl with a sprinkle of sesame seeds

Ingredients

sesame seeds