Peanut Butter Chilli Oil Noodles

Fresh, spicy, umami-bomb veggie noodles with crispy leeks. Easy to make and on your table in less than 30 minutes.

Damn this one was tasty. Maybe too much chilli tho. The quantities below make for 2 servings so crank as required. Except for the chilli. Probs needs 1.5. You can use them crispy dried egg noodles just boil em for 2 mins instead.

1 Leek

8 tbsp Vegetable Oil

350 g Dried Egg Noodles

2/3rds Cucumber

1.5 Handful Fresh Coriander

FOR THE NOODLE SAUCE:

2-3 Garlic Clove

15 g Fresh Ginger

2-3 Spring Onion

1.5 Handful Fresh Coriander

1.5 tsp Chilli Powder

1 tsp Salt

1.5 tsp Granulated Sugar

3.5 tbsp Peanut Butter

3.5 tbsp Light Soy Sauce

3.5 tbsp Apple Cider Vinegar

5.5 tbsp Hot Water

Step 1.

Start by making the crispy leeks: cut the leeks into thin matchsticks and get them in a cold frying pan along with the vegetable oil. Turn the heat to medium-high and cook for 5-7 mins or until golden, stirring occasionally.

Step 2.

Meanwhile, get started on the noodle sauce: mince the garlic, ginger, spring onion and coriander. Get them in a large mixing bowl with the chilli powder, salt and granulated sugar.

Step 3.

Transfer the crispy leeks to a plate, sprinkle with a pinch of salt and set aside. Set aside ⅓ of the leek oil for garnish. Heat the remaining leek oil for another minute until almost smoking then pour it into the mixing bowl with the aromatics and stir to combine.

Step 4.

Add the peanut butter, soy sauce, apple cider vinegar and water to the noodle sauce mixing bowl and stir to combine.

Step 5.

Cook the noodles a minute shy of the packet instructions. Meanwhile, cut the cucumber into thin matchsticks and roughly chop the coriander.

Step 6.

Drain the noodles and add to the mixing bowl with the sauce. Add the sliced cucumber and chopped coriander and mix until everything is fully combined and well-coated.

Step 7.

Divide the noodles between bowls, drizzle over the remaining leek oil and top with a generous amount of fried leeks. Enjoy!