These spicy and smooth peanut butter noodles are the perfect way to enjoy fresh green beans. The squeaky beans are provide bursts of freshness amongst the silky rice noodles.
1Green Chiliminced, remove the seeds if you want the dish less spicy
1 1/2TablespoonsPeanut Buttercrunchy or smooth
80gMangetout Peas
100gSpring Onionsfinely sliced
200gGreen Beansfinely sliced
2TeaspoonsCornflour
2TablespoonsSoy Sauce
300mlVegetable Stock
1TablespoonVegetable Oil
80gPeanutsroughly chopped
Instructions
Preheat your oven to 200c/390f (fan oven).
Pour the 80g of roughly chopped peanuts onto a small baking tray. Place into the oven and roast for 8 minutes until golden and crunchy. Reserve until needed.
Add the 200g of rice noodles to a mixing bowl and cover with freshly boiled water. Leave to sit for 5 minutes until the noodles are soft and chewy. Drain and reserve.
Heat the 1 tablespoon of vegetable oil in a large pan over a medium heat. Toss in the 4 minced garlic cloves and minced green chilli. Fry for 2-3 minutes until the garlic takes on a little colour.
Add the 2 tablespoons of soy sauce, lime juice, 1 1/2 tablespoons of peanut butter and 2 teaspoons of cornflour to the pan. Stir to combine into a thick sauce.
Pour in the 300ml of vegetable stock and bring the pan to the boil. Cook for 2-3 minutes, stirring often until the sauce has become gloopy and thick. Remove the pan from the heat.
Bring a medium saucepan of water to a vigorous boil. Toss in the 80g of mangetout and 200g of sliced green beans and blanch for 1 minute. Drain the vegetables then add to the peanut butter sauce along with the cooked rice noodles and 100g of sliced spring onions. Toss well to combine.
Serve the noodles with the roast peanuts heaped over the top of each dish.