Peanut Butter 10 Minute Noodles

Peanut Butter 10 Minute Noodles

So quick. So cheap. Sack off Wagamama and do it at home.

Notes:

Used chunky peanut butter for extra crunch.

Cooking Time (includes preparation time): 10 Minutes

Ingredients

  • 250g of Pak Choi - £1.30

  • Clear Honey - £0.90

  • Spring Onions - £0.49

  • Red Chillies - £0.60

  • 1 Lime - £0.30

  • Salted Peanuts - £0.48

  • 1 Bunch of Coriander - £0.70

  • Garlic - £0.30

  • Crunchy Peanut Butter - £0.65

  • Soy Sauce - £1.00

  • Big Knob of Ginger - £0.27

  • Vegetable Stock Cubes - £0.30

  • 400g Wok Ready Rice Noodles - £1.75

  • Total Cost - £9.04 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.

Method:

  1. Bash up your peanuts and set aside.

  2. Slice your ginger into strips and finely slice 1 red chilli. Throw them into a hot wok with a good glug of vegetable oil. Allow to soften.

  3. Add 2 cloves of crushed garlic. Mix together and then add 4 finely sliced spring onions. Allow to soften and throw in your pak choi stalks. (Save the leaves for later!)

  4. Give it a good stir and add 2 heaped tablespoons of peanut butter. Mix it with the vegetables and add 200ml of vegetable stock. Once the peanut butter has dissolved, allow the sauce to bubble away for 2 minutes.

  5. Add a heaped tablespoon of honey and 3 tablespoons of soy sauce. Mix together.

  6. Throw in your rice noodles. Move them around in the sauce and then add your pak choi leaves. Add a large handful of chopped coriander and the juice of a lime.

  7. Once the pak choi leaves have wilted (30 seconds), add a large handful of chopped peanuts. Mix them in and remove the wok from the heat.

  8. Serve the noodles in a bowl, top with more peanuts, chopped spring onion and coriander leaves! Enjoy!

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