peanut, cashew, sesame and chilli noodles

The noodles will readily absorb the fragrant flavours from the sauce. It’s fast, delicious and perfect for quick, midweek meals. Combining the noodles I always have on hand with whatever vegetables are in season makes for a really healthy dinner in 20 minutes.

Ingredients:

  • 500 grams fresh or dried egg noodles (gluten-free equivalent)
  • 2 tablespoons Azada Olive Oil & Chilli
  • 2 cloves garlic, thinly sliced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons each smooth peanut butter and soy sauce (gluten-free equivalent)
  • 1 teaspoon brown sugar 
  • 1 teaspoon rice vinegar
  • 100 ml water
  • 1 teaspoon crushed red chillies (dried)
  • 50 grams whole roasted cashews
  • 1 ½ teaspoon sesame seeds

Preparation time 15 minutes
Cooking time 20 minutes
Serves 4-5
Gluten free | Vegetarian 

Preparation: 

Cook the noodles according to the packet instructions, then drain and set aside. Heat the Azada’s Olive Oil & Chilli in a large sauté pan or wok over medium-high heat. Fry the garlic and ginger for 1 minute. Add the peanut butter, soy sauce, brown sugar, rice vinegar and water and vigorously whisk until well combined. Simmer for 2-3 minutes. Add the noodles, crushed red chillies, cashews and sesame seeds and toss. Serve with fresh basil leaves or coriander if desired.

Chefs Tip

If you want to tone down the level of “heat”, substitute the Chili Oil for our Basil Oil, it will add subtle lemon and mint notes to your dish.

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