Ingredients
- 300 g udon noodles
- 2 tbsp sesame oil
- 4 garlic cloves minced
- 2 cm ginger grated
- 1 red chilli finely sliced
- 150 g exotic mushrooms
- 1 carrot julienned
- 6 spring onions
- 2 pak choi
- 100 g sugar snap peas
- 100 g baby corn
- Handful coriander
- 50 g peanuts toasted and roughly chopped
- Sea salt
- Black pepper
Spicy Peanut Butter Sauce
- 4 tbsp peanut butter
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tbsp Ssamjang paste
- Juice 2 limes
Instructions
Prepare the Noodles:
- Cook the udon noodles according to the package instructions.
- Drain and set aside.
Prepare the Spicy Peanut Butter Sauce:
- In a small bowl, whisk together peanut butter, fish sauce, soy sauce, Ssamjang paste, and lime juice until well combined. Set aside.
Stir-Fry Vegetables:
- Heat sesame oil in a large wok or skillet over medium heat.
- Add minced garlic, grated ginger, and sliced red chilli. Sauté for about 1-2 minutes until fragrant.
- Add sliced spring onions, chopped pak choi, sugar snap peas, mushrooms, carrots and baby corn. Stir-fry for another 3-4 minutes until the vegetables are slightly tender but still crisp.
Combine Sauce and Noodles:
- Pour the prepared Spicy Peanut Butter Sauce over the stir-fried vegetables.
- Add the cooked udon noodles to the wok. Toss everything together until the noodles are well coated in the sauce and the vegetables are evenly distributed.
- Taste and adjust the seasoning with sea salt and black pepper as needed.
Serve:
- Transfer the Spicy Peanut Butter Noodles to serving plates.
- Garnish with chopped coriander and toasted peanuts.
- Enjoy.