Upgrading Packet Noodles

Spicy Peanut Butter Noodles with Roasted Broccoli

Very easy and accessible dish, serving it cold works well too. This, as a base, can be very versatile with any protein and veg of choice.

Taste: Simplicity: Cost:

Recipe by Ruyi Wang

Inspired by Eat with ClarityLink opens in a new window

Ingredients

• 3 packets of instant noodles
• 1/2 head of broccoli
• 1 tablespoon of oil
• 1 tablespoon lemon juice
• Salt and pepper

Sauce

• 3 large cloves of garlic or 1 tablespoon of garlic paste
• 1 tablespoon fresh grated ginger or ginger paste
• 1 tablespoon of oil
• 170g peanut butter of your choice (smooth/crunchy)
• 4 tablespoons soy sauce
• 75ml warm water
• 1 tablespoon rice vinegar or lemon juice
• 1 tablespoon sesame oil
• 1 tablespoon sriracha
• 1 tablespoon maple syrup or honey
• Optional chilli flakes, spring onion

Method

1. Preheat the oven to 220 degrees Celsius. Cut the broccoli into even-sized florets.

2. In a large bowl, toss the broccoli florets with oil and lemon juice, season with salt and pepper.

3. Arrange the broccoli florets on a baking sheet, and roast in the oven for about 20 minutes until cooked through.

4. Bring a large pot of water to a boil and cook noodles according to package instructions. Drain the noodles once they finish cooking.

5. Add 1 tbsp of oil to a pan, then add grated ginger and garlic (or ginger and garlic paste). Sauté until fragrant.

6. Remove from heat and add all remaining sauce ingredients (starting with half the water) and whisk them together, adding more water as needed to reach your desired consistency.

7. Taste and add more seasonings if desired. Add noodles to the pan and mix together thoroughly.

8. Serve with roasted broccoli, spring onions, and chilli flakes.