As a self-confessed peanut butter addict, it's no surprise that these noodles are my absolute favourite. I can't express to you just how yummy this dish is, you just need to make it and see for yourself, unless of course you don't like peanut butter because then you probably won't like it (but who doesn't like peanut butter?!). It only takes around 10 minutes to prepare so is perfect for those evenings when you don't have a lot of time to spend in the kitchen. I usually find myself eating this meal once a week and it just never gets old. I'd also recommend using a good quality peanut butter for this, one that is 100% peanuts, to make it as healthy and wonderful as possible - I use Meridian peanut butter, which is like heaven in a jar but any other one will work too - or even better, make your own. Cheaper brands tend to have lots of additives and unnecessary sugar, which really isn't good for you so always avoid these.
You will need (serves 1):
a portion of noodles of your choice (I like ribbon rice noodles)
1 large carrot
a handful of broccoli florets
2 tablespoons sweetcorn
1 tablespoon sesame oil
1 heaped tablespoon smooth peanut butter
1 tablespoon soy sauce
1/4 teaspoon chilli flakes
1 teaspoon agave nectar (or you can use honey if you're non-vegan)
- Start by preparing the carrot into thin strips. For this I use a Julienne peeler and then chop the slices into smaller pieces but you could also use a spiralizer if you have one and then chop into smaller pieces or simply grate the carrot.
- Cook the noodles according to packet instructions.
- While the noodles are cooking, steam or boil the broccoli and sweetcorn for a few minutes until they are almost cooked (I find two minutes is enough) - they will cook through once you add them to the rest of the mixture.
- In a wok, heat up the sesame oil and then add the carrots and stir-fry for two minutes.
- Add the noodles, broccoli and sweetcorn to the wok and mix everything together.
- Finally, add in the peanut butter, soy sauce, chilli flakes and agave/honey to make the sauce. Stir fry everything together for one or two minutes until cooked through. If the noodles get a bit sticky and are starting to clump together at this stage, just add a little boiling water to the wok and that will loosen everything up.