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Szechuan Peanut Noodles

Szechuan peanut noodles

6
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
6
Difficulty
Easy
Meal preppers, this one’s for you: a simple stovetop recipe that stores well in the fridge for several days and is delicious cold or at room temperature. Capsicum and cucumber stay crunchy, while the cayenne kick doesn’t quit. Looking for a protein boost? Try tossing in some shredded cooked chicken or steamed prawns.

Ingredients

Wholemeal pasta, dry

220 g, spaghetti

Natural peanut butter (100% nuts)

⅓ cup(s), smooth variety

Hoisin sauce

2 tbs

Reduced salt soy sauce

3 tsp

Rice wine vinegar

3 tsp

Sesame oil

½ tsp, dark variety

Ground cayenne pepper

1 pinch

Capsicum

1 small, yellow variety, finely chopped

Lebanese cucumber

½ medium, halved, seeded, chopped

Green shallot(s)

2 individual, finely chopped

Instructions

  1. Cook pasta in a large saucepan of salted, boiling water according to packet instructions. Drain and set aside.
  2. Meanwhile, add peanut butter, hoisin, soy sauce, vinegar, oil, cayenne and ⅓ cup (80ml) water to a medium saucepan and heat over a medium-high heat until mixture comes to a boil. Remove from heat. Add pasta and toss to coat.
  3. Transfer pasta to a serving bowl. Top with capsicum, cucumber and shallots. Serve.

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