Big Red Peanut Noodles
Ready in: 30 to 60 mins
Know your nutrients
Powered by Nutracheck
Spicy, aromatic and filling – this dish has got the lot. The red from the chilli, the purple from the red cabbage and the green from the herbs all look great together and taste amazing. When you throw the creamy, salty, spicy peanut sauce into the mix, you get a bowl of noodles that you wish would never end. Recipe extracted from Speedy BOSH! by Henry Firth & Ian Theasby (HQ, HarperCollins). Photography by: Lizzie Mayson
Ingredients:1 large aubergine
pinch of salt
¼ red cabbage (about 300g)
handful of fresh coriander
handful of fresh mint leaves
50g roasted and salted peanuts
1 fresh red chilli (optional)
100g flat rice noodles
1 tbsp vegetable or sesame oil
1 garlic clove
thumb-sized piece of fresh ginger
For the sauce:1 lime
2 tbsp smooth peanut butter
2 tbsp soy sauce
1 tbsp sweet chilli sauce
1 tbsp water
salt and black pepper
- Start by chopping the aubergine into 1.5cm cubes. Add to a hot frying pan with a pinch of salt. Dry-fry for 5–7 minutes, until charred and collapsing, tossing regularly.
- Now prepare the other ingredients. Finely slice the red cabbage. Remove the coriander stalks and roughly chop them, then chop the leaves of the herbs and the peanuts. Cut the lime in half, and slice the chilli, if using.
- Put the noodles in a bowl and pour over boiling water to cover. Leave to soak, according to the packet instructions, until tender.
- Return to the aubergine mixture. Add the coriander stalks and cabbage to the pan along with the oil, and cook for 2–3 minutes, until the cabbage has softened.
- Drain and rinse the noodles under cold running water, then set aside.
- Now make the sauce. Halve the lime and squeeze the juice into a bowl. Add all of the other sauce ingredients and whisk together. Season with salt and pepper.
- Return to the pan. Peel the garlic, then grate the garlic and ginger directly into the pan. Cook, stirring, for one minute, then add the noodles, dressing and most of the herbs to the pan, along with a splash of water. Cook for one minute, tossing well so everything is covered in the dressing.
- To serve, split the mixture between two bowls. Top with the remaining herbs, chopped peanuts and sliced red chilli. Serve with the lime halves for squeezing over.