Saucy Peanut Noodles

Cooking noodles directly in the sauce makes them extra tasty. You can use any noodle you like. Top with a boiled egg + crushed peanuts. If citrus is ok for you, then squeeze over a lime wedge to finish.

Serves: 2

Time: 20 minutes

Equipment

SMALL SAUCEPAN

Ingredients

Shelled peanuts

1 can coconut milk

equal parts broth chicken or veg

salt to taste

1 pack frozen or dry udon noodles or noodles of choice

Steps

Preheat your oven to 170°C. If your peanuts are the roasted/salted kind then you can still give them another blast in the oven. If plain shelled then roast until golden and shiny, salt immediately and remove from the hot tray so they stop cooking. Blitz in a food processor in short blasts or crush between two clean towels and a rolling pin. Be careful not to go too far and make peanut butter! 

Add everything to a small saucepan and reduce the liquid over a medium heat to ½ volume, stirring occasionally.

Cook your udon in the sauce until tender, plate up and finish with crushed peanuts.

 

STORAGE:

AIRTIGHT CONTAINER IN THE FRIDGE. CAN BE REHEATED THE NEXT DAY