Peanut Coconut Noodles
Method
Mix the coconut yoghurt, tahini or peanut butter, soy, vinegar, maple and sesame oil in a bowl.
Heat chilli crisp, spring onions, ginger and garlic in a non-stick pan, cook for 30 seconds – 1 minute until fragrant.
Cook the noodles as per the packet instructions. Drain (reserving a little water) and add to pan with the chilli crisp mix and add the sauce. Use noodle cooking water to loosen if needed. Cook on a medium heat for 1 minute or until warm.
Toss through coriander and adjust seasoning and coconut yog to taste.
NOTES
Check the spiciness of your chilli crisp. If yours is very spicy, start with less and add more at the end.
INGREDIENTS
1 – 2 tbsp coconut yog to taste
1 tbsp peanut butter
1 tbsp tamari or light soy sauce
1 tbsp rice vinegar or apple cider vinegar
1 tsp maple syrup
2.5 tsp toasted sesame oil
2 tbsp crispy chilli oil (get the oil + chilli bits, we used one with peanuts in)
1 tbsp ginger, minced
1 tbsp garlic, minced
1 spring onion, finely sliced
1 – 2 tbsp coriander, finely chopped
140g (2 cakes) instant noodles / Vegan ramen noodles
