Creamy Peanut Butter Udon with Broccolini & Chickpeas
Equipment
- 1 Wok or deep pan
- 1 Pot
- 1 Spatula
- 1 Knife
- 1 Cutting board
Ingredients
Sauce base (add to a COLD pan)
- 1 small Shallot, finely chopped
- 2 tbsp Peanut butter
- 1 clove Garlic, finely grated
- 4 tsp Sesame seeds plus extra for topping
- 2 tsp Chili flakes
- 6 stalks Broccolini, halved or normal broccoli
- 1 tbsp Soy sauce
- 1 tsp Fish sauce
Pantry and noodles
- 100 ml Neutral oil Peanut, sunflower, olive oil rapeseed oil
- 400 ml Coconut milk
- 1 can Chickpeas or butter beans, rinsed and drained
- 400 g Fresh udon noodles or 200g dried
- 1 Lemon for juicing
- to taste Salt and pepper
Instructions
Prep cold pan
- In a cold pan, add all ingredients for the sauce base.
Heat water for Udon noodles
- In a big pot bring 1,5-2 liters of water to a boil and add salt.
Heat oil
- Heat the oil in a small pot. Once really hot, transfer the oil to the cold pan.
Make sauce
- Place the pan on medium-high heat. Stir until peanut butter loosens and everything is evenly coated, 1–2 minutes.
- Pour in 400 ml coconut milk - bring to a gentle simmer.
- Stir in the chickpeas/butter beans and simmer 3–4 minutes until broccolini is crisp-tender and sauce slightly thickens.
Cook noodles
- Add the udon noodles to the boiling water and boil for 30 seconds less than the instructions say.
Finish sauce and dish
- Squeeze in the juice of 1 lemon. Taste and season with salt and pepper (and more soy/fish sauce if you like).
- Add the cooked udon and toss until glossy and well-coated, about 1 minute.
- Serve hot, topped with a pinch of sesame seeds.