Spicy Peanut Coconut Noodles
Servings - 2
INGREDIENTS
Water - 600 milliliters
Oil - 1 tablespoon
Salt - 1 teaspoon
Noodles - 100 grams
Oil - 1 tablespoon
Garlic - 1 tablespoon
Ginger - 1 tablespoon
White spring onions - 30 grams
Coriander powder - 1 teaspoon
Salt - 1/2 teaspoon
Sugar - 1/2 teaspoon
White sesame seeds - 1 teaspoon
Soy sauce - 2 teaspoons
Vegetable stock - 300 milliliters
Peanut butter - 40 grams
Chilli oil - 2 tablespoons
Coconut milk - 200 milliliters
Sesame oil - 1 teaspoon
Lemon juice - 1 teaspoon
Roasted peanuts - for garnishing
Green spring onions - for garnishing
White sesame seeds - for garnishing
Chilli oil - for garnishing
PREPARATION
1. Boil 600 milliliters water in a skillet. Add 1 tablespoon oil, 1 teaspoon salt and 100 grams noodles. Boil for 7 - 8 minutes.
2. Remove from heat, strain the noodles, and keep aside.
3. Heat 1 tablespoon oil in a skillet, add 1 tablespoon garlic and 1 tablespoon ginger. Sauté for 30 seconds.
4. Add 30 grams white spring onions and cook for 2 - 3 minutes.
5. Add 1 teaspoon coriander powder, 1/2 teaspoon salt, 1/2 teaspoon sugar, 1 teaspoon white sesame seeds, and 2 teaspoons soy sauce. Cook for 1 minute.
6. Add 300 milliliters vegetable stock and bring to a boil.
7. Add 40 grams peanut butter and 2 tablespoons chilli oil. Stir thoroughly.
8. Add 200 milliliters coconut milk and mix well. Cover and cook for 5 - 7 minutes.
9. Add 1 teaspoon sesame oil and 1 teaspoon lemon juice. Mix and simmer for 1–2 minutes. Remove from heat.
10. Place the cooked noodles in a serving bowl and pour the prepared sauce over them.
11. Garnish with roasted peanuts, green spring onions, white sesame seeds, and chilli oil.
12. Serve.