Peanut, Ginger and Coriander Noodles

This delicious Thai-inspired dish is a variation of one of Melissa Bushby's Vegeterian Kitchen recipes. Its core feature is the sauce and you can change it up by adding a selection of your favourite vegetables, as well as by adding more or less of the ginger, chilli and coriander (depending on your taste preferences.)

Ingredients:

• 1 pack hokkein / pad thai or udon noodles
• 1 pack fresh shitake / shimeji mushrooms
• 1 pack pak choi
• 1 pack coriander
• 6-8 spring onions
• 3 tbsn peanut butter
• 1 tbsn apple cider vinegar or rice vinegar
• 1 tsp sweet chilli sauce or hot chilli sauce
• 2 tsp crushed / sliced garlic
• 2 tsp crushed ginger
• 1 tbsp vegan soy sauce
• 2 tsp sugar
• 4 tbsp vegetable or sesame oil

Clean and chop the spring onions, mushrooms and pak choi and stir-fry in a wok with 2 tbsp vegetable / sesame oil for ten minutes. Add the noodles and stir-fry for another five minutes. Set aside.

Keeping aside the coriander, combine the remaining ingredients in a cup and heat in the microwave for 30 seconds until the sauce becomes runny. Pour sauce over the noodles, garnish with chopped coriander and serve hot or cold.

YUM.