Peanut Butter and Coconut Noodles
 
Peanut Butter and Coconut Noodles
 

Peanut Butter and Coconut Noodles

30mins
easy
Servings: 2

These deliciously creamy noodles have been inspired by our fellow female founders including Pip from Pip & Nut and Donata from Biona Organic in celebration of International Women's Day.

The addition of creamy peanut butter and organic chilli paste not only creates a velvety texture to the dish but also adds a hint of spice that helps to give this dish a tasty kick.

Ingredients

  • 3 cloves garlic, finely chopped
  • Inch ginger, grated
  • 2 tbsp smooth peanut butter
  • 1 tbsp chilli paste
  • 1 tbsp soy sauce
  • 1 tin coconut milk
  • Half Lime, zest and juice
  • Handful coriander, roughly chopped
  • 4 spring onions, sliced
  • Handful unsalted peanuts, slightly crushed
  • 250g Udon Noodles
  • 1 tsp Borough Broth Organic Chicken Fat
  • 1 pouch Borough Broth Organic Free-Range Chicken Bone Broth
Free-Range Organic Chicken Bone Broth
£6.15
£6.15

Instructions

  1. Mix together the peanut butter, chilli paste, soy sauce, lime zest and juice. If the mixture is very thick, loosen slightly with a splash of water.
  2. Add a small amount of Borough Broth Chicken Fat to a pan and set the heat to low.
  3. Once the pan is warm, fry the garlic and ginger for 1-2 minutes.
  4. Add the peanut butter mixture to the pan and stir well.
  5. Add the coconut milk and Borough Broth Chicken Broth to the pan and bring to the boil.
  6. Once boiling, add the noodles and simmer until cooked.
  7. Spoon the noodles and sauce into bowls and top with the peanuts, spring onion and coriander.