Do you love peanut sauce as much as I do? It goes so well with noodles so I created a peanut-ginger sauce for this recipe, which uses crunchy peanut butter for extra texture.
I wanted to use vibrant, crisp vegetables for this stir fry so I chose spring onions, and both green and red peppers (but you can choose yellow or orange ones too!) I added garlic for extra flavour and lots of ginger to enhance the peanut butter’s flavour.
A drizzle of sesame oil prepared the stir-fried vegetables for the dish’s nutty flavours. The prawns were enhanced by the soy sauce and Thai fish sauce, which blended perfectly with the baobab peanut butter. And because it’s crunchy, the finished dish looks and tastes like you added a sprinkle of peanuts at the end, but without the hassle of chopping them and/or roasting them.
I recommend you use cooked prawns because it’s easier and quicker. If you choose raw prawns, stir fry the veggies for a slightly shorter time so they don’t get too mushy when cooking the raw prawns until they are pink.
I find ready noodles easiest to use… you just stir them in at the very end. There are varieties you can choose such as rice noodles or egg noodles.
Has this piqued your interest and intrigued your taste buds? Read on for the step-by-step recipe to my Noodles with Prawns and Vegetables in Peanut-Ginger Sauce.
Preparation time: 15 minutes
Cooking time: 10 minutes
1 green pepper
1 red pepper
4 spring onions
2 cloves garlic
2 tbsp fresh ginger
3 tbsp sunflower oil
1 tbsp sesame oil
300g cooked prawns
2 tbsp nam pla (Thai fish sauce)
1 tbsp soy sauce
4 tbsp crunchy peanut butter
300g ready noodles
Slice the green and red peppers into thin strips. Chop the spring onions, garlic and ginger.
Heat a wok until hot. Add 3 tbsp sunflower oil and swirl it around.
Stir fry the green and red peppers, spring onions, garlic and ginger for 4 minutes over high heat, until they soften.
Stir in the sesame oil for a few seconds.
Add the cooked prawns and give them a quick stir until they heat through.
Add the fish sauce, soy sauce and crunchy peanut butter, stirring until the sauce’s ingredients are blended.
Quickly add the ready noodles to the wok and heat them through for about 2-3 minutes until all the ingredients are evenly coated with the peanut-ginger sauce.
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