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  • Writer's pictureNava

Chilli peanut noodles


Made this a while ago and couldn’t remember where I wrote the recipe, Yes, I sometimes still use a pen and paper, remember pre historic items, well I use them and sometimes it’s not a great idea because I misplace them and I was so upset because this is such a flavoursome recipe certainly holds a punch. The whole family loved this recipe and have been asking me to make it again… I went and bought the ingredients, but this time I made sure I typed it in my laptop and I am pleased to say it turned out just as delicious as the first time.

This delicious, spicy and very versatile meal can be served as a side or as a main. You can keep it simple or you can just build on this recipe by adding more vegetables. You can add meat or chicken and you don’t have to use the vegetables I used. You can make it as spicy as you like or not spicy at all.

OR you can just follow my recipe below. Whatever you do, if you’re not photographing your meal, this should be ready in NO TIME AT ALL and you won’t have to shoo family members with one hand while photographing with the other…


1 large red capsicum

3 bunches brocollini

1 cup chopped shallots, green part only

3 tablespoons oil

2-3 tablespoons peanut butter (smooth or crunchy, your choice­, I used crunchy)

2 tablespoons freshly grated ginger

1 tablespoon chilli flakes

2 tablespoons good quality dark soy sauce

3 tablespoons noodle water + ¼ cup noodle water.

1 packet noodles of your choice


Cook noodles and leave in water until needed

Slice capsicum set aside

Blanch the broccolini, drain the liquid, cut the broccolini in half, set aside.

Heat oil on medium to high heat, then add chopped shallots and stir for a couple of minutes.

Add the following ingredients, stirring after each addition: garlic, chilli, peanut butter, 3 tablespoons noodle water, soy sauce. Drain noodle water into a bowl. Add noodles to the pan then stir in ¼ cup of noodle water to the pan.

Serve hot.

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