CREAMY green gnocchi bake & 5 QUICK, nourishing breakfasts.
Whip up this satisfying, budget-friendly peanut noodle dish for a quick and easy midweek meal. The Asian-inspired recipe takes just 20 minutes to make, so it's great for busy days. |
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2 tbsp sesame oil 500g / 1 lb white/savoy cabbage, stalk removed & leaves shredded 2 red peppers, finely sliced 400g / 14 oz straight-to-wok udon noodles 1 bunch of spring onions, finely sliced 2 tbsp sesame seeds (optional) for the sauce 1 tbsp cornflour 1 lime, zested & juiced 3–4 tbsp smooth peanut butter 2 cloves garlic, minced 2 tbsp soy sauce 2 tbsp sesame oil pinch of dried red chilli flakes (optional) |
| step 01 Drizzle the oil into a large frying pan over medium heat, add the cabbage and peppers and fry for 8 minutes until softened. Tip in the udon noodles and fry for 4 minutes or according to packet instructions. step 02 Mix all of the sauce ingredients together, along with 75–100ml / 2.5–3.4 fl oz of water. Pour over the noodle mix and fry for 3 minutes until you have a thick sauce that coats the noodles and vegetables. Mix in most of the spring onions and sesame seeds (if using). Finish with an extra sprinkling of spring onions and sesame seeds, if you like. |
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