Serves

2-4

Ingredients

Chili garlic oil

• 1/3 cup peanut oil
• 2 small spring onions
• 4 cloves garlic
• 1-2 teaspoon red pepper flakes

Peanut noodles

• 350g rice noodles
• 1/2 cup peanut butter
• 1/2 cup soy sauce
• 1-2 tablespoons Gochujang
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 1 teaspoon maple syrup
• 1 inch fresh ginger, grated
• 2 red capsicums
• 1/2 cup fresh basil
• Pepper

Method

To make the chili oil, heat a large pan over medium heat. Add the peanut oil, spring onions, garlic, and chili flakes. Cook, stirring occasionally until the garlic is fragrant and toasted, 8-10 minutes. Remove from the heat, let cool.

In the same pan, cook the capsicum until softened.

For the noodles, bring a large pot of salted water to a boil. Cook the noodles according to package directions. Drain.

Combine the peanut butter, soy sauce, Gochujang, sesame oil, vinegar, maple, ginger, and 1/4 cup water in a food processor or blender. Pulse until combined and smooth. Pour the sauce over the hot noodles. Add the capsicum, basil, a large pinch of pepper, and 2 tablespoons chili oil. Toss to combine.

Divide the noodles among bowls and serve topped with additional chili oil and basil.

1. 

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