Food Network UK

Peanutty somen noodles with prawns

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Ingredients

  • 225g uncooked somen noodles
  • 720ml reduced-salt chicken stock
  • 2 tbsp reduced-salt soy sauce
  • 2 tbsp creamy peanut butter
  • 2 tsp sesame oil
  • 1 tsp hot sauce
  • 2 tsp peanut oil
  • 1 tbsp minced fresh ginger
  • 3 cloves garlic, minced
  • 1 green pepper, seeded and Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced
  • 450g medium prawns, peeled and deveined
  • 40g dry roasted peanuts, coarsely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 2 Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped spring onions
  • Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please Chopped coriander leaves, for garnish, optional

Use imperial measurements

Method

How to make Peanutty somen noodles with prawns

1) Cook the noodles according to the directions on the package.

2) Meanwhile, in a medium saucepan, combine the chicken stock, soy sauce, peanut butter, sesame oil and hot sauce. Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk until blended and then set the pan over a medium heat. Bring to a simmer and cook for 10 minutes.

3) Heat the peanut oil in a large frying pan over a medium heat. Add the ginger and garlic and saute for 2 minutes. Add the green pepper and saute for 2 minutes.

4) Add the prawns and saute for 2 minutes, then add 240ml of the peanut sauce sauce and simmer for a further 2 minutes, until the prawns are bright pink and cooked through.

5) Drain the noodles and add them to the prawn mixture. Toss to combine.

6) Transfer the noodle mixture to 4 individual plates and top each serving with peanuts, spring onions and coriander leaves, if desired.

Cook's Note: Reserve the remaining peanut sauce for additional meals such as Robin's steak salad with peanut-lime dressing, or Chicken satay with peanut dipping sauce.