My chilli peanut noodles recipe is a great one to have up your sleeve for a wfh lunch or super quick tea.

It’s on the table in about 5 minutes and makes use of store cupboard ingredients combined with bits of veg from your veg drawer or freezer, batch prepared veg or veg leftover from another meal.

In the summer, I like to eat this cold, running the cooked noodles under the cold tap, adding thin sticks of fridge cold cucumber and carrot as well as defrosted edamame.

This dish is also excellent with some leftover roast chicken, baked salmon or crispy tofu pieces if are able, have the time and want to make more of it.

I’ve included ginger and garlic for extra flavour but often don’t bother as I just need to cook quickly and eat lunch before cracking on with more work and out to school pick up!

Serves 1

Ingredients	Equipment to have ready
1.5 tbsp peanut butter (I like crunchy)	Cup
2 tsp light soy	Measuring spoons
2 tsp sesame oil	Teaspoon
2 tsp rice vinegar	Small saucepan
1 tsp crispy chilli oil (or to taste)	Colander
1 small clove garlic, crushed (optional)	Chopping board
½ tsp ginger, grated (optional)	Sharp knife
Veg of choice (I like to use green beans, tenderstem and frozen edamame or any leftover stir fry or steamed green veg)
1 nest egg noodles (soba noodles also work well if you’re eating it cold)
3 tbsp cooking water
2 tsp sesame seeds

Method

1. Start by making the sauce whilst the kettle boils. Combine the peanut butter, light soy, sesame oil, rice vinegar and crispy chilli oil in a cup as well as the garlic and ginger, if using. Stir well to combine.
2. 2/3 fill a small saucepan with the boiling water and add vegetables which take a while to cook such as green beans and the stalks of broccoli. Once back up to the boil add frozen edamame, if using, and the noodles.
3. Once the noodles are almost cooked but still have a bite, add any leftover steamed veg to heat through.
4. Drain the noodles and veg, reserving the cooking liquid. Transfer the noodles and veg to a serving bowl and combine any leftover stir fried veg at this stage.
5. Add 3 tbsp cooking water to the sauce in the cup and stir well. Taste and adjust with more soy, sesame or chilli as needed.
6. Pour the sauce over the noodles and veg and mix to coat well. Add a drop more liquid if you like it looser. Sprinkle over the sesame seeds.