Ingredients for sauce
4 tablespoons smooth peanut butter
3 tablespoons light or 2 tablespoons dark soya sauce
3 tablespoons Thai sweet chilli sauce
½ teaspoon Kashmiri chilli powder
1 tablespoon Thai fish sauce or light soya sauce
100 ml water or soup stock
Ingredients for noodles
200g noodles (egg or vegetarian)
1 teaspoon plus 1½ tablespoons groundnut oil
1 small onion (50g) or 5 spring onions, sliced (optional)
1 teaspoon grated ginger
1 teaspoon crushed garlic
1 cup broccoli, in small florets or green beans
100g mushroom, in quarters
6-8 stalks of baby corn, or 2 carrots (60g), in long strips
Dry roasted peanuts, roughly chopped basil leaves, wedges of lime (for garnishing)
Make the sauce by mixing all the ingredients together and then adding the stock/water.
Bring 1 litre or more water to boil. Cook noodles as per directions (they take around 3 minutes to cook), and when done, immediately drain and pour cold water over the noodles to stop the cooking process. Mix in 1 teaspoon of oil so that the noodles don’t stick.
In a kadhai or wok, stir-fry the onions, ginger and garlic in 2 tablespoons groundnut oil. Add the broccoli and baby corn/carrots and stir-fry on high heat, followed by the mushrooms. Continue to toss until the vegetables are cooked but crunchy. Add the peanut sauce and mix.
Add the noodles and mix well until the noodles are coated with the sauce and heated through.
Garnish with crushed peanuts, basil leaves and lime. Serve hot.
Food Fact: Instant (2 minute) noodles are a highly processed food with little nutrition. The noodles are pre-cooked and then flash fried in oil. The seasoning is very high in sodium/salt and taste enhancers. If you do use these occasionally (we all do!), do add in lots of vegetables and avoid or reduce the amount of the seasoning mix you use.