- 1 chilli
- A thumb of ginger
- 2 tbsp tamari
- 1 tsp caster sugar
- 40g peanut butter
- A head of broccoli
- 1 red pepper
- 1 carrot
- 2 nests of buckwheat noodles
- 1 lime
- 150ml boiling water
- 1 tbsp olive, sunflower or coconut oil
- 2 tbsp cold water
- Measuring jug
- Vegetable peeler (optional)
- Large pan with lid
- Wok or deep frying pan
- 1.
Fill and boil your kettle. Halve the chilli and flick out the seeds and pith if you prefer milder heat (or leave them in for extra spiciness). Finely slice the chilli. Peel and grate the ginger. Add both to a heatproof jug with 2 tbsp tamari, 1 tsp caster sugar, the peanut butter and 150ml boiling water. Stir with a fork to make a smooth sauce. Set aside.
- 2.
Break the broccoli into small florets then thinly slice the stalk, discarding the dry end. Halve the pepper, scoop out the seeds and white pith and finely slice it. Trim and slice the carrot into thin matchsticks (no need to peel it unless you want to).
- 3.
Fill a large pan with hot water from the kettle and bring it back to the boil. Add 2 nests of noodles and simmer for 3-4 mins till soft. Drain and set aside.
- 4.
While the noodles cook, warm a wok or deep frying pan on a medium heat for 1 min. Add 1 tbsp oil and the broccoli and stir fry for 3 mins. Add the carrot and pepper with 2 tbsp water and cook for 3 mins till starting to soften.
- 5.
Pour the peanut sauce into to the pan of veg and toss to coat. Add the noodles, toss everything together and warm through for 2 mins.
- 6.
Divide the peanut butter noodles between a couple of warm plates. Squeeze over a little lime juice and serve with wedges of the remaining lime on the side.