Back with another Anna Jones’ recipe. Since investing in her recipe books, there’s no other food writer I turn to more. We’re trying to eat more vegetarian meals at home and she is a master at creating incredibly tasty vegetarian and vegan dishes.
Her dishes are often delicately balanced with flavoursome sauces – this recipe is no exception. Whilst the prep takes a little while (lots of chopping and slicing), the hardwork pays off with the finished dish. The peanut sauce is so good. So good in fact, I could’ve eaten it by the spoonful without any noodles or veg!
Recipe (serves 4):
For the peanut sauce:
- 5 tbsp smooth peanut butter
- 5 tsp tahini
- 5 tsp dark soy sauce
- 2 tsp sesame oil
- 4 tsp honey or maple syrup
- 5 tsp rice wine vinegar
- 5 tbsp chilli oil
- 2 garlic cloves, finely chopped
For the noodles:
- 1 medium cucumber
- 150g sugar snap peas
- 250g dried noodles (I used egg noodles)
- Small bunch of spring onions, finely sliced
- Large bunch of coriander
- 4 tbsp peanuts, toasted and crushed
- Begin by quartering the cucumber lengthways and scooping out the middle and setting that part aside. Cut the remaining cucumber into 5cm lengths and then into matchsticks.
- Cut the sugar snap pease into long thin slices.
- Now make the sauce by adding the middle of the cucumber to a food processor with the peanut butter, tahini, soy sauce, sesame oil, honey and vinegar. Blitz until smooth, then stir through the chilli oil and garlic. If need be, add a little water to loosen.
- Cook the noodles following packet instructions, drain and put them back into the saucepan or a large bowl. Add the peanut sauce and mix together ensuring the noodles are well coated.
- Add the sliced cucumber and sugar snap peas and mix together.
- Serve by spooning into four bowls and topping with the sliced spring onions, coriander and crushed peanuts.