Meatless Spicy Peanut Noodle
This Meatless Spicy Peanut Noodle recipe is a delicious bowl of slurp! Spicy, nutty, and tangy. A favourite among kids and adults.
Servings 5 people
Ingredients
Peanut Sauce
- 3 tbsp smooth peanut butter or tahini
- ½ cup soy sauce
- 2 cups vegetable stock
- 2 garlic clove
- ¼ inch fresh ginger
- 1 tbsp chinese black vinegar
- 500g Dried Asian noodles
- 2 tbsp minced pickled mustard do not blend with the sauce
- 1 tsp sesame oil
- 1 tsp chilli oil
Cucumber Salad
- 2 medium size cucumber
- 1 tsp sesame oil
- 1 tsp sesame seed
- ½ tsp sea salt add only when you're ready to serve
Cabbage Side
- ¼ small cabbage
- 1 tsp salt
- ½ litre water
Instructions
To Make Peanut Sauce
- In a blender add the peanut sauce, soy sauce, vegetable stock, garlic, ginger, and black vinegar. Blend until smooth.
To Make Cucumber Salad
- Using the vegetable spiralizer, attach the cucumber and spiralize the cucumber into ribbons. Toss it with some sesame oil. Salt: do not add the salt until you're ready to serve. Salt will quickly turn the cucumber into mush.
To Make the Cabbage Side
- Take the food processor and add roughly cut cabbage into the machine. Pulse it a few times and turn it completely "on" to finely chop the cabbage. Add the chopped cabbage to boiling water with salt for 5 minutes. Strain the water and set it aside.
Assemble the Noodle Soup
- Meanwhile, cook the asian noodles you like. See package for instructions. Set the noodle aside in the bowl.
- In a pot, add the peanut sauce and bring it to a boil. Add the minced pickled mustard, and cabbage. Cook for about 5 minutes. Test the soup for saltiness. If you think it's too salt, add some water to dilute it. Alternatively you can add non salted vegetable broth as well.
- Ladle the hot soup on to the noodles and add the cucumber salad on top.
- Garnish with some salt on top of the cucumber salad (if desire), sesame seeds, sesame oil, and chili oil. Serve immediately.