Speedy chilli peanut packet noodles

Name: Speedy chilli peanut packet noodles
Total time: 15 min
Yield: 1 serving(s)
Ingredients: 1 pak choi; 100 g pot/packet instant noodles, we used chilli flavour; 1 tbsp. sweet chilli sauce; 1 tbsp. peanut butter; 1 tsp. soy sauce; 1 tbsp. lime juice, plus extra lime wedges to serve, optional; roughly chopped salted peanuts, to garnish

Pimp up your packet of noodles with this speedy yet flavoursome supper.

By Alice ShieldsPublished: 12 January 2024

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We regularly turn to a packet of instant noodles when we want a quick and comforting dinner and this speedy chilli and peanut dish is so flavoursome and moreish, no one will know you used a £0.80p pack.

Make sure you don't throw away the flavour sachet that comes with the pack. It's such an easy way to add extra flavour to your dish and helps to coat the strands of noodles, too.

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Yields:

1 serving(s)

Total Time:

15 mins

Ingredients

1
pak choi
100 g
pot/packet instant noodles, we used chilli flavour
1 Tbsp.
sweet chilli sauce
1 Tbsp.
peanut butter
1 tsp.
soy sauce
1 Tbsp.
lime juice, plus extra lime wedges to serve, optional
roughly chopped salted peanuts, to garnish

Directions

1. Step 1Finely slice the stalk of the pak choi and then roughly chop the leaves. Put in a large heat-proof bowl along with the noodles and pour over enough just-boiled water from a kettle to cover. Cover the bowl with a plate or some clingfilm and set aside for 3min, until noodles and the pak choi are tender.
2. Step 2Meanwhile, in a small bowl mix the sweet chilli sauce, peanut butter, soy, lime juice, sauce/spice mix sachet from the noodles (if there is one) and plenty of seasoning.
3. Step 3Drain any remaining water from the noodle bowl and toss through the dressing. Transfer to a serving bowl and scatter over the peanuts and squeeze over a little extra lime juice.

Alice Shields

Senior Cookery Writer

Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.

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