It only takes 5 minutes to prepare this amazingly satisfying and flavourful Asian-inspired dish – just the time necessary to cook the dry udon noodles. If you buy the fresh ones, it will only take you 2 minutes!
Loaded with yummy smooth peanut butter and typical Asian flavours of fresh ginger and soy sauce, this plate of pasta comes together in a jiffy and contains lots of plant protein.
When you’re tired or running home late, this bowlful of Asian goodness is the perfect go-to recipe. Try it.
For 2 persons: Udon Noodles (or any other thick noodles of your choice like Soba) - 80 to 100g per person depending on your preference - I had the dry noodles but the fresh ones are great too and require less cooking time Garnish: 1. Start by spiralising carrots and frying them in vegetable oil for a crispy consistency. Set aside but don't leave them on kitchen paper as they will become soggy. NB: this is a very versatile recipe. You can add other vegetables like broccoli florets to increase the portion volume and veggy intake.
Ingredients
3 spoonfuls Good Earth Peanut Butter (smooth)
3/4 spoonfuls Soya Sauce (I opted for a low salt version)
2 spoonfuls Maple Syrup
2 spoonfuls hot sauce (optional)
1 thumb of fresh ginger (finely grated)
juice of 1/2 medium lemon
green onion (scallions), sliced diagonally
Good Earth blanched peanuts (I opted to roast them)
black and white sesame seeds
spiralised carrots, fried for a crispy elementInstructions
2. Boil water in a pan and cook the udon noodles 1 minute under (from instructions on packet).
2. Place all sauce ingredients in a food chopper/mixer - peanut butter, soy sauce, Maple Syrup, lemon juice, grated fresh ginger, hot sauce (optional if you like a little kick of heat) - and blend into a paste.
3. By this time the udon noodles should be cooked 90% through. Drain the noodles but reserve 1 cup of pasta water.
4. Return the udon noodles to the pan, add the peanut butter paste and a dash of the pasta water to loosen the paste and turn it into a sauce. Stir well until the udon noodles are fully coated with the sauce and they are cooked through.
5. Serve in bowls or plates and garnish with fried spiralised carrots, sliced scallions, peanuts and black & white sesame seeds.
