I don’t know if you saw the Chinese Lantern Festival last week, but while I am still in the mood here’s a quick easy noodle recipe. (Archaeologists have found a bowl of noodles in China approximately 4000 years old. But hopefully this recipe will be a bit newer to you.)
Clearspring have just brought out some instant Ramen noodles which are healthier because they are steamed not fried, and made with wholewheat and brown rice. They come with soup sachets for a Ginger Miso or Soya Sauce flavour.
Peanut Butter Noodles
▪ 500g noodles
▪ sesame oil
▪ 6 tablespoons crunchy peanut butter
▪ 4 tablespoons water
▪ 9 tablespoons light soy sauce
▪ 6 tablespoons tahini or ground sesame seeds
▪ 2 tablespoons sherry
▪ 4 teaspoons cider vinegar
▪ 4 tablespoons honey
▪ 4 cloves garlic, finely chopped
▪ 2 teaspoons grated root ginger
1. Cook the noodles according to the instructions on the packet. As soon as they are ready, drain and rinse in cold water. Drain again. Toss in sesame oil.
2. Place the rest of the ingredients in a blender with 2 tablespoons of sesame oil and whiz until smooth. Add hot water and blend again if the sauce is too thick.
3. When you’re ready to serve, toss the noodles in the sauce and make sure they’re well-coated. Garnish with slices of cucumber, chopped roasted peanuts and finely chopped spring onions.