Missed the last few editions of Kitchen Diaries? No worries, catch them up here: grilled sea bass and samphire, chili con carne, earl grey shortbreads.
Food habits, like my emotions, are dictated by the weather. Last week we had a burst of summer weather — 30°C heat blazing across the country, people out in tank tops, sunning themselves on any patch of grass available. All I wanted was cold drinks and pasta salads. This week, the temperature has dropped. We’ve declared that Autumn has arrived and pulled out our moth-eaten jumpers. We will collectively only be eating soup until Spring.
However, I’m pushing against the soup narrative and opting for a hot, hot bowl of noodles. It is all I’ve been craving this week and when it’s cold, I enter my ultimate lazy-girl era. I want something hot, I want it immediately and I want to eat it unnecessarily fast that my mouth does that “ah-ah-ah” thing when you put something far too hot in your mouth but you don’t slow down.
This is your five minute noodle recipe. Hot, spicy, nutty. All the best flavours.
Peanut Butter Noodles
Ingredients
1 1/2 tbsp peanut butter
1/2 tbsp fish sauce
1/2 tsp sesame oil
1/2 tsp black vinegar
1 tsp chilli chrisp
1 clove garlic, finely grated
1 spring onion, sliced thin
1 packet udon noodles
Method
Place a pot of water on to boil.
In a bowl, mix all the sauce ingredients, except from the noodles and the green parts of the spring onions.
Cook the noodles in the boiling water for 2 minutes before adding to the bowl with the sauce.
Mix well and garnish with the spring onions greens. Eat, and likely make again because it’s so delicious.