Diana Chan's Spicy Peanut Noodles
Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, Melbourne-based cook and MasterChef winner Diana Chan shares her quick and easy recipe for spicy peanut noodles.
As far as mouthwatering dishes go, Diana Chan's spicy peanut noodles have to be up the top of our list. This gem of a recipe is quick, simple, and delightfully full of flavour, requiring mostly pantry staples and a few other ingredients.
Silky noodles are coated in a wonderful umami combination of peanuts, soy sauce, garlic, sesame oil, ginger, and chilli oil, topped with sesame seeds and spring onions for a fresh hit.
This vegetarian recipe proves that delicious food need not be complicated or time consuming to make. It's the perfect mid week dinner or tasty dish for when you're time poor but craving something truly satisfying.
Serves 2
Ingredients
- 100g dried white (wheat) noodles
- 2 cloves garlic, minced
- 10g ginger, grated
- 93g (⅓ cup) smooth peanut butter
- 3 tbsp hot water
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tsp sesame oil
- Juice of 1 lime (or lemon)
- 2 tsp chilli oil
- 2 tbsp roasted crushed peanuts
For the garnish
- 1 tsp sesame seeds
- 2 spring onions, thinly sliced
Method
Bring a pot of water to a boil for the noodles and cook according to packet instructions.
In a large mixing bowl, add the garlic, ginger, peanut butter and hot water. Stir to combine. Add in the remaining ingredients and stir to combine.
Once the noodles are cooked, drain and add to the sauce mixture. Coat the noodles thoroughly.
To serve, place the noodles on a platter or in a large bowl. Garnish with sesame seeds and spring onions.
Shop Diana's look with our Olive tablecloth, Sage placemats, and Oatmeal napkins in our Build Your Own Table Bundle.
For more from Diana follow her at @diana.chan.au
Photography Becca Crawford, Styling Lee Baylock
Hungry for more? Explore more recipes from our favourite home cooks here.
