Fuchsia Dunlop’s Spicy Peanut Butter Noodles

Spicy Peanut Butter Noodles

Last weekend the Observer Food Monthly took up its yearly January theme of budget recipes, which is something I’m always keen on and seems to suit the vegan diet (if you do it right!). As soon as I’d had a flick through my eye was drawn to this recipe by Fuchsia Dunlop, which you can access for free here at the guardian website. Fuchsia’s cheap-and-easy dish of choice is “a simple bowl of noodles, stirred into excitement by a spicy Sichuanese sauce, finished with a little fresh spring onion greens and some fragrant seeds or nuts” which “is extremely satisfying and takes less than half an hour to make.”

Spicy Peanut Butter Noodles

My advice: I make the sauce to Fuchsia’s quantities, but use it for 2-3 portions of noodles rather than four. Make sure you add enough water to stop the sauce from sticking the noodles together in a big blob. I love this dish with a few extras: stir-fried broccoli, or edamame beans (I have them frozen, and stick them in with the noodles to cook). Test out your chili oil! I’ve used different oils for this dish and they all produce different levels of heat, so you’ll probably need to make a few times before it comes out perfect.

Other recipes found alongside Dunlop’s in the guardian article include Kaushy Patel’s vegan-friendly bataka pauwa which sounds delicious, Mary-Ellen McTague’s lemon and roast garlic pearl barley, Anissa Helou’s carrots and lentils, and Florence Knight’s spaghettini pomodoro. These recipes are all either vegan, or able to be easily adjusted to make them vegan.

Spicy Peanut Butter Noodles

One Response to “Fuchsia Dunlop’s Spicy Peanut Butter Noodles”
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  1. […] of a few other recipes: Fuchsia Dunlop’s recipe for spicy peanut butter noodles (which I’ve posted about before), this recipe for nasu dengaku (miso eggplant) from the wonderful love & lemons, and this […]

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