Shan Cooper of My Food Religion has put her own delicious spin on the viral noodle trend, turning a handful of simple P&P pantry staples into a seriously moreish meal. Quick, flavour-packed and easy to make your own with your favourite protein, this is one noodle dish you’ll want to make on repeat. Find more of Shan’s amazing recipes @myfoodreligion.
Recipe
Ingredients
- 2 tbsp crunchy peanut butter (I used Byron Bay PB)
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tbsp finely sliced spring onion
- 2 tbsp finely diced shallot
- 2 tsp chilli oil (I used Soka Pantry)
- 2 tbsp toasted sesame seeds
- 2 tbsp soy sauce/tamari/coconut aminos
- 2 tbsp rice wine vinegar
- 80ml oil (I used olive oil)
- 2 serves noodles of choice
- 1 small red chilli, sliced
Method
1. Add the peanut butter, garlic, ginger, spring onion, shallot, chilli crisp, sesame seeds, soy sauce and rice wine vinegar to a heatproof bowl or frying pan.
2. Heat the oil until hot and just starting to smoke. Carefully pour it over the ingredients while whisking everything together. This wakes the whole thing up. Smells elite.
3. Cook your noodles according to packet instructions, reserving a little noodle water before draining.
4. Toss the noodles through the sauce until glossy and coated. Add a splash of noodle water if needed to loosen it up.
5. Top with extra spring onion, sesame seeds and fresh chilli.