High carbQuick

Peanut Butter Noodles

Loosen the peanut butter with hot water before it meets the noodles.

15 min Serves 1 Stove, Saucepan

Per serving

663

kcal

31.5 g

protein

76.3 g

carbs

28.7 g

fat

4.8 g protein per 100 kcal · 9.6 g fibre. Calculated from the exact weights below using standard food composition data, so they are close estimates rather than lab values.

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Ingredients

For 1 serving.

  • Egg noodles, cooked200 g
  • Peanut butter40 g
  • Soy sauce20 g
  • Spring onion25 g
  • Carrot80 g
  • Chilli(optional)8 g
  • Edamame(optional)80 g

Method

  1. 1Cook the noodles, keeping a little water.
  2. 2Whisk the peanut butter and soy with three spoons of the hot water until smooth.
  3. 3Toss everything together.

New to cooking? Read this first

The techniques and safety points this recipe uses, explained from scratch.

Spring onionsShow

Mild and quick. The white part is stronger; the green tops are softer and often scattered over at the end.

  1. Trim off the hairy root and any tired tips of the green.
  2. Line them up together and slice across into thin rings, or slice long thin strips at an angle.
Cooking noodlesShow

Most noodles take only a few minutes — follow the packet, it varies a lot.

  1. Egg noodles: into boiling water for 3–4 minutes, loosening them with a fork.
  2. Rice noodles: usually just soak in just-boiled water for a few minutes until soft.
  3. Drain, then toss with a few drops of oil or straight into the pan so they don't clump.
Blending hot and cold things safelyShow

Blenders are simple, but hot liquid expands and can blow the lid off.

  1. Never fill more than halfway, and never more than a third with anything hot.
  2. Hold the lid down with a folded tea towel and start on the lowest speed, then turn it up.
  3. Always switch off at the wall before putting a spoon or finger near the blades.

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A standard home version of a well-known dish, written for Solviro. Nutrition is estimated from ingredient weights and will vary with brands and portions.