It’s half term here and so I find myself looking for easy wins when it comes to feeding the kids and that’s where this easy peanut noodle sauce comes in. I don’t want to spend hours in the kitchen when the boys are at home in the day. School feels like it steals so much of my time with them, I don’t want any further interruption when I get whole days to hang out. Noodles (or doodles as young Laurie calls them) are a favourite and always return empty plates. Albeit, plates with some vegetables picked out and left on the side. Oh to be two and so picky!
This recipe for peanut noodle sauce can be adapted to whatever you have in the cupboard or fridge. Leave out the peanut butter if you prefer. I know lots of kids can’t eat it. You could use another nut butter if you wish or even Wow butter which is a non nut butter that really does taste of nuts. My youngest has this in his playschool lunch everyday and loves it.
Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available through Amazon)
Last year: Creamy coconut chicken curry and Bramley apple cake with custard icing and White chocolate cupcakes
Two years ago: Strawberry & vanilla cupcakes and Lamb koftas, crunchy coleslaw and hummus and Chicken, potato and aubergine curry and Crunchy pork meatballs and Cinnamon and apricot granola and Refined sugar free apple flapjack
Three years ago: Carrot, courgette & cheese mini savoury pancakes, Broccoli, cauliflower and pasta cheese, Easy rough puff pastry sausage rolls and Cheesy breadsticks
Four years ago: Simple chocolate ganache tart, Meringue roses and Flat vanilla cupcakes
Five years ago: Razzamatazz ribs, Banana and custard cupcakes and After Eight cupcakes
Six years ago: Banana and custard melts
Peanut noodle sauce
Serves 4
Ingredients:
- 2 tbsp light soy sauce
- 3 tbsp Shaoxing rice wine (this stuff is amazing – if you don’t have it leave out or use 1 tbsp sherry – booze will cook off in the wok)
- 2 tsp smooth peanut butter
- 2 cloves garlic, peeled and crushed
- 3cm piece ginger, peeled and finely chopped/grated
- 1 tsp Chinese five spice
- Pinch chilli powder
- 1/2 tsp salt
- 1 tsp freshly ground black pepper
- 20g peanuts, finely chopped, to serve
Mix all the ingredients, apart from the peanuts, together. I use a jam jar to shake them together easily. Finely chop and veg and meat you wish and pop into a bowl then stir the marinade through. Leave for 30 minutes, covered, in the fridge (if using meat too). In the meantime boil some noodles according to the packet instructions, drain and set aside. Heat your wok or frying pan to a very high heat and splash a little vegetable oil in it. Add the marinated veg and meat. Fry for a few minutes until cooked through. Remove from the heat and stir through the cooked noodles to coat well. You can add a splash of sesame oil at the end too if you wish for extra flavour. Serve with freshly chopped peanuts over the top if you wish
Yield: 4
- 2 tbsp light soy sauce
- 3 tbsp Shaoxing rice wine (this stuff is amazing - if you don't have it leave out or use 1 tbsp sherry - booze will cook off in the wok)
- 2 tsp smooth peanut butter
- 2 cloves garlic, peeled and crushed
- 3cm piece ginger, peeled and finely chopped/grated
- 1 tsp Chinese five spice
- Pinch chilli powder
- 1/2 tsp salt
- 1 tsp freshly ground black pepper
- 20g freshly chopped peanuts
Mix all the ingredients, apart from the peanuts, together. I use a jam jar to shake them together easily. Finely chop and veg and meat you wish and pop into a bowl then stir the marinade through. Leave for 30 minutes, covered, in the fridge (if using meat too). In the meantime boil some noodles according to the packet instructions, drain and set aside. Heat your wok or frying pan to a very high heat and splash a little vegetable oil in it. Add the marinated veg and meat. Fry for a few minutes until cooked through. Remove from the heat and stir through the cooked noodles to coat well. You can add a splash of sesame oil at the end too if you wish for extra flavour. Serve with freshly chopped peanuts over the top if you wish.
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Holly Bell 