The time has come. The long-awaited recipe for my beloved Peanut Noodles is finally online.
And believe me, if you’re a peanut lover as big as I am, you’ll love this recipe.
I mean this creaminess, the taste and the delicious smell alone the three perfect components for my favorite dish.
I don’t want to talk around for too long. Grab a pot and your pan and run to the stove!
I N G R E D I E N T S:
200 g spinach leaves
150 g Udon Noodles (dry)
2 tbsp sesam seeds roasted
1 tbsp sesam oil
100g Peanutbutter (smooth)
70g soy sauce
10g rice vinegar
1 tbsp maple syrup
1 tbsp sesam oil
1 tsp chili powder
1 pinch of salt
Cooking time: 20 Min
S T E P 1
Cut the onions into large slices and swirl them in the sesame oil with low heat until they become gold-glassy.
Meanwhile, take a vegetable peeler and cut the zucchini into super thin slices until the zucchini is completely peeled off. You just cut the last piece into small cubes and throw them together with the zucchini strips into the pan with the onions.
As long as the zucchini and onions are slowly steaming, you can wash the spinach and gradually add it to the pan. It may look way too much at first, but the spinach collapses after a few minutes due to the heat.
S T E P 2
Heat up water by using a small pot.
Add the udon noodles and let them simmer for about 3-4 minutes.
S T E P 3
While the noodles are boiling in the water we prepare the sauce.
If you have a simple shaker on hand, you need it now. Otherwise, a simple mixer is fine too.
Add all the ingredients for the sauce one after the other in the shaker and mix the ingredients wildly.
After just a few seconds, the individual ingredients bind into a creamy sauce.
S T E P 4
Now drain the pasta and add it directly to the pan with the vegetables.
Then simply add the mixed sauce to the pan and mix everything together.
After stirring for 1-2 minutes on a low flame, your peanut noodles are ready.
S T E P 5
Arrange on a plate and decorate with a few roasted sesame seeds (or alternatively with chopped peanuts).
Enjoy the meal!
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