Peanut Butter Noodles with Coconut Milk

Serves 4

Time 15 minutes

Ingredients

300g egg noodles or rice noodles

1 tbsp vegetable oil

2 garlic cloves, peeled and chopped

1 tbsp grated ginger

2 tbsp light soy sauce

1 tbsp oyster sauce

1 tbsp pure sesame oil

1 tbsp rice vinegar

1 tbsp lime juice

2 tbsp crunchy peanut butter

270ml can of coconut milk

1 red chilli, deseeded and thinly sliced

2 spring onions, thinly sliced

100g snow peas, trimmed and halved

Handful of coriander leaves, to serve

50g roasted peanuts, roughly chopped, to serve

Sea salt and freshly ground black pepper, to taste

Method

Cook the noodles according to the packet instructions, then drain and set aside.

Place a large frying pan or wok over medium heat and add the vegetable oil. Once hot, add the garlic and ginger and stir-fry for 1 minute until fragrant. Add the peanut butter, coconut milk, soy sauce, oyster sauce, sesame oil, rice vinegar and lime juice, stirring until smooth and combined.

Bring the sauce to a gentle simmer and cook for 3–4 minutes until slightly thickened. Add the noodles, carrot and snow peas to the pan, tossing well to coat in the sauce. Season with sea salt and pepper, then remove from the heat.

Divide the noodles among four bowls. Garnish with spring onions, sliced chilli, chopped peanuts and coriander leaves. Serve immediately.