Creamy peanut butter noodle broth

A 5 minute noodle bowl using store cupboard ingredients. Perfect for busy days. Add whatever you have lying around to bulk & pimp it. Mushrooms, bok choy, sweetcorn, carrots, soft-boiled egg, leftover chicken and prawns all work beautifully.

ingredients

serves 2

• 2 tbsp sesame oil

  1 garlic clove, grated

  A thumb of ginger, grated 4 spring onions, sliced and separated

  2 tbsp light soy sauce

  1 tsp dark soy sauce

  2 tbsp white miso

  2-3 tbsp smooth peanut butter

  500ml oat milk (or should work)

  150g cooked noodles of your choice, I used rice noodles

  4 big handfuls of spinach, or any greens

• Chilli oil, to served

instructions

Warm the oil in a pan over a medium heat and gently fry the garlic, ginger and spring onion whites until fragrant.

Pour over the soys, allow them to reduce, then stir in the miso and peanut butter to make a paste.

Slowly whisk in the milk and when smooth and hot, pour over your noodles and spinach.

Sprinkle with the spring onion greens, drizzle with chilli oil and eat