Knoodles

Broccoli and peanut soba noodles🍜🍜

-Broccoli and peanut soba noodles is a delicious and satisfying dish that combines nutty and creamy peanut sauce with tender broccoli and hearty soba noodles. It's a great option for a quick and flavorful meal.

Ingredients:

150g soba noodles
1tsp sesame oil
Tenderstem® or purple sprouting broccoli
100g edamame beans
2tbsp smooth peanut butter
1tbsp soy sauce
1tbsp rice vinegar
1tbsp ginger, grated
1 garlic, crushed
lime, juiced plus wedges to serve
3 spring onions, sliced
coriander, chopped
2tbsp roasted salted peanuts, chopped

Directions:

-Cook the noodles in boiling, salted water for 4 minutes until tender. Drain and rinse well in cold water, then drain again and toss with the sesame oil in the sieve and leave.

-Blanch the Tenderstem® for 2-3 minutes until it’s vibrant green and still has bite, adding the edamame for the last 30 seconds. Refresh in cold water, then drain well.

-Whisk the peanut butter, soy sauce, vinegar, ginger, garlic and lime juice with a splash of boiling water to make a dressing.

-Cut the Tenderstem® into bite-sized pieces and add to a bowl with the noodles, edamame, spring onions, coriander and the dressing. Toss well. Serve scattered with the chopped peanuts, with lime wedges to squeeze over.

Dan Dan Noodles

Ingredients
1 cup low-sodium chicken broth or homemade Chinese chicken stock (see Recipe Notes)
3 tablespoons light soy sauce, divided
2 tablespoons Chinese sesame paste
1 tablespoon toasted sesame oil
2 teaspoons Chinese black vinegar

Honey broccoli noodles

Ingredients
300g/10½oz dried wholewheat noodles, around 6 nests
1 tbsp vegetable oil
250g/9oz broccoli, trimmed and cut into florets including pieces of stem (see recipe tip)
4 garlic cloves, crushed
60g/2oz cashews, roughly chopped

Drunken Noodles (Pad Kee Mao)

Ingredients:
7 oz /200g dried rice noodles
2 tbsp oil (peanut, vegetable or canola)
3 large cloves of garlic, minced
2 birds eye chilli or Thai chillies , deseeded and finely chopped
1/2 onion , sliced
200 g /7oz chicken thighs , cut into bite size pieces (or chicken breast as an alternative)
2 tsp fish sauce (or soy sauce)
2 green onions , cut into 3cm/2″ pieces
1 cup Thai or Thai Holy Basil leaves
3 tbsp oyster sauce
1 1/2 tbsp light soy sauce
2 tsp sugar
1 tbsp water

Easy Homemade Chicken Pad Thai

Thai cuisine's most popular export is this tasty noodle stir-fry featuring lots of fresh vegetables, crunchy peanuts, rice noodles, and an addictive sweet-and-tangy sauce. The sauce is made of chicken stock, rice vinegar, lime juice, brown sugar, fish sauce, and soy sauce, and provides a sweet and tangy flavor to the chicken, noodles, egg, and bean sprouts.