Hot & sour peanut and tamarind noodles

Name: Hot & sour peanut and tamarind noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 1 tbsp crunchy peanut butter; 1 tbsp Cooks’ Ingredients Chilli & Garlic Sauce; 1 tbsp Cooks’ Ingredients Tamarind Paste; 1 tbsp dark soy sauce; 1 tbsp light soy sauce; 165 g pack extra large raw king prawns; 2 nests medium egg noodles; 2 tbsp sunflower or other unflavoured oil; 3 salad onions, whites and greens separated, cut into 5cm batons, then quartered lengthways; ½ small cabbage (Chinese leaf, Savoy or white all work well), core removed, thinly sliced; 1 large carrot, peeled and julienned; ½ tsp toasted sesame oil, to drizzle; 1 red chilli, sliced, to serve

Mallika Basu's noodle dish combines crunchy peanut butter, sour tamarind, soy sauce and chilli garlic sauce; a quick-fix, sinus-busting dish for cold nights in.

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2 of your 5 a day

Serves2
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins

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Ingredients

1 tbsp crunchy peanut butter
1 tbsp Cooks’ Ingredients Chilli & Garlic Sauce
1 tbsp Cooks’ Ingredients Tamarind Paste
1 tbsp dark soy sauce
1 tbsp light soy sauce
165g pack extra large raw king prawns
2 nests medium egg noodles
2 tbsp sunflower or other unflavoured oil
3 salad onions, whites and greens separated, cut into 5cm batons, then quartered lengthways
½ small cabbage (Chinese leaf, Savoy or white all work well), core removed, thinly sliced
1 large carrot, peeled and julienned
½ tsp toasted sesame oil, to drizzle
1 red chilli, sliced, to serve

Method

Whisk the peanut butter, chilli & garlic sauce, tamarind paste and both soy sauces together to create a marinade. Add 4 tbsp water to loosen. Run a sharp knife along the back of each prawn, then toss with the marinade.
Cook the noodles according to pack instructions. Reserve 100ml cooking water, drain the noodles, then return them and the water to the pan. Separate with a fork.
Heat a wok or large frying pan over a high heat and add the oil. Stir fry the white parts of the salad onions for 30 seconds, then add the cabbage and carrots. Once tender, push to the sides of the wok.
Lift the prawns from the marinade using a slotted spoon, then add to the pan. Turn them to seal on both sides, until cooked through, pink and opaque, with some golden colour. Add the remaining marinade and fry until it starts to boil, then toss in the cooked noodles with their water. Mix everything well to incorporate and until the sauce is piping hot, dotting the sesame oil around the edges of the wok. Serve scattered with the salad onion greens and red chilli.

Cook’s tip

The marinade might seem runny, but the noodles do embrace it quite gleefully once in the pan. Medium egg noodles are my favourite for this, but udon will also work well.

Use thinly sliced strips of lamb leg steaks or sirloin steak instead of prawns or go without either to keep it vegetarian. You can add other stir fry friendly ingredients, if liked. I use my food processor grater attachment to shred the carrots and cabbage, but a sharp knife will do the trick. You want them to be similar in shape and size for even cooking.