PREPARATION TIME 10 minutes COOKING TIME 10 minutes SERVES 2
Spicy peanut stir-fry with noodles
YOU WILL NEED
2 rounded tbsp smooth peanut butter 1 tbsp dark soy sauce 1 tbsp sunflower oil 2cm piece of ginger, grated pinch of dried chilli flakes 1 carrot, peeled and thinly sliced 6 sugarsnap peas, sliced lengthways 4 baby cornsjroughly chopped 2x 150g packs of soft noodles (ensure egg-free) 2 spring onions (scallions), finely sliced 1 tbsp roasted and salted peanuts, finely chopped 2 tsp sesame seeds squeeze of juice from an unwaxed lime handful of coriander leaves, roughly torn
DIRECTIONS
■ Spoon the peanut butter and soy sauce into a jug or bowi then pour in 200ml (generous Vn cup) boiling water. Use a balloon whisk to combine until creamy, then set aside. ■ Heat the oil in a large wok over a high heat, then add the ginger, chiiii flakes, carrot, sugarsnaps and baby corns and stir-fry for 2 minutes. ■ Add the noodles and stir, then pour in the peanut butter mixture. Stir-fry for 4-5 minutes until the noodles and vegetables are ■ Remove from the heat and scatter with spring onions, chopped peanuts and sesame seeds. Stir in the lime juice and coriander leavesjust before serving.
