Chilli Crisp Peanut Udon Noodles with Dumplings
This hits every taste bud for me. It’s right up my alley with spice, chew, freshness and convenience. If there’s one recipe I hope you cook from this book, it’s got to be this one. Slurp slurp. Serves 2/Vegetarian option possible
12 frozen dumplings* (my go-to is pork and prawn but veg are good too)
200 grams frozen udon noodles
2 tablespoons crunchy peanut butter
2 tablespoons black vinegar
2 tablespoons light soy sauce
2 teaspoons peanut chilli crisp oil, plus extra to serve
3 spring onions, sliced
1 cucumber, shredded
*Frozen udon and dumplings are found at all Asian grocers and also most supermarkets. Just make sure to buy dumplings specifically for boiling – the back of the packet should tell you.
Bring a saucepan of water to the boil. Add the dumplings
