Szechuan peanut noodles
6
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Meal preppers, this one’s for you: a simple stovetop recipe that stores well in the fridge for several days and is delicious cold or at room temperature. Capsicum and cucumber stay crunchy, while the cayenne kick doesn’t quit. Looking for a protein boost? Try tossing in some shredded cooked chicken or steamed prawns.
Ingredients
Wholemeal pasta, dry
220 g, spaghetti
Natural peanut butter (100% nuts)
⅓ cup(s), smooth variety
Hoisin sauce
2 tbs
Reduced salt soy sauce
3 tsp
Rice wine vinegar
3 tsp
Sesame oil
½ tsp, dark variety
Ground cayenne pepper
1 pinch
Capsicum
1 small, yellow variety, finely chopped
Lebanese cucumber
½ medium, halved, seeded, chopped
Green shallot(s)
2 individual, finely chopped
Instructions
1
Cook pasta in a large saucepan of salted, boiling water according to packet instructions. Drain and set aside.
2
Meanwhile, add peanut butter, hoisin, soy sauce, vinegar, oil, cayenne and ⅓ cup (80ml) water to a medium saucepan and heat over a medium-high heat until mixture comes to a boil. Remove from heat. Add pasta and toss to coat.
3
Transfer pasta to a serving bowl. Top with capsicum, cucumber and shallots. Serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.