Chili peanut stir fry on soba noodles

24 Sep

This is a terrible thing. I mean, really terrible. Woman drinks this sauce. I think she’s addicted to salt.

I’ve realised that we should have in the ‘about’ section that this is all food we cook for ourselves on weeknights after work and/or the gym. I feel this should be pointed out because Man Woman has noticed how much prettier a lot of other food blog pictures are, and has developed a certain inferiority complex. But you see, the thing is food looks best in natural light, we cook often late in the evening and have yet to create a food photo booth in the kitchen. So, we’re unfortunately relegated to publishing yellowy, slightly unsharp pictures of food on our counter in haste as damn it, we need to eat as well as  blog.

So the point of that is to say, all this stuff is easy and quick cooking. This recipe for example – you can make the chili sauce while you have the noodles on the boil and the veggies on the fry. Lightning ain’t got nothing on this.

The idea to add the sauce after the food is cooked is a revelation to us, inspired by our mutual crush Harumi and her book Everyday Harumi (very little in it for veggies – we bought it when we still ate fish, and even our choices were limited). A great cookbook nevertheless.

Chili-peanut sauce

  • 1 TBSP peanut butter (sugar-free variety)
  • 2 TBSP tamari or soy sauce
  • 1 TBSP lemon juice
  • 2 tsp sweet chili sauce
  • 2 small garlic cloves, crushed
  • 1 spring onion, finely minced
  • 1cm grated ginger (optional)


  • Whatever you’ve got in the house – this one uses butternut squash and broccoli – broccoli is a fantastic sauce soaker-up-erer
  • Soba noodles (or really, whatever noodles that you – again – have in the house)

Whisk the peanut butter with the other liquids in a glass or jar. Once combined add garlic, ginger and spring onion and set aside.

Fry up your veg in a light veggie oil. Boil noodles.

Once cooked, plate up veg and noodles and  pour over a couple of tablespoons of the sauce. don’t cook the sauce – it’ll go a bit sticky.

Estimated cost: £1.80

Musical accompaniment: Adam Green


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