Hot & sour peanut & tamarind noodles

Hot & sour peanut and tamarind noodles

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. 

0 out of 5 stars(0) Rate this recipe
2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,283kJ/ 545kcals

Fat

23g

Saturated Fat

3.1g

Carbohydrates

50g

Sugars

18g

Fibre

12g

Protein

29g

Salt

3.6g

Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet