Ingredients (2 greedy people)
200g egg noodles
1 head of broccoli or other veg of your choice, cut into bite sized pieces, stem and all
3 heaped tbsp (crunchy) peanut butter
3 tbsp sriracha chilli sauce/chilli ketchup or similar. (You can add more or less of this to taste)
1 tsp chilli flakes (optional)
1/2 tsp sesame oil (optional)
2 cloves of garlic, crushed
2 tsp soy sauce
250ml (just) boiled water
To serve any selection from:
Finely sliced onion/spring onion
fresh coriander, mint and/or chives
- In a pan of boiling water cook the broccoli for 5 minutes then scoop out with a slotted spoon and set to one side.
- In the same pan cook the noodles according to the instructions on the packet.
- Meanwhile, get on with preparing the sauce. Mix together all the ingredients apart from the water. Taste and adjust the chilli seasoning to your taste. Next add the water little by little until you achieve the consistency of pouring cream.
- Once the noodles are cooked, drain then place in a large mixing bowl, then stir through the broccoli and peanut butter sauce. Serve with the lime wedges, onion and pickled mustard or whatever you've got.