I’ve had a few friends ask for this recipe so thought I’d write it up on the blog. Commonly served after a hard day at work or when fighting off the cold; spice tends to clear out my sinuses.
- 🧑❤️👩 Typically serves 2 people
- ⏲️ Takes around 25-30 minutes to prepare
I don’t have exact measurements for a lot of things so you’ll have to do some experimenting; I’ve been sort of keen to the “put sh*t in a pot” method of cooking lately.
As with most cooking adventures, feel free to add and subtract from this list as you see fit.
- Red and Yellow Bell Peppers
- Shelled Unsalted Peanuts
- Chili pepper
- Sesame Seeds
- Fresh Ginger
- Beyond Ground Beef / Ground beef
- Udon noodles: Bucatini or lo mein noodles will also work.
- Olive oil
- Soy Sauce
- For peanut sauce: can also just use store bought
- Smooth PB sauce
- Soy Sauce
- Chili oil
- Sesame Oil
- 2 garlic cloves
- Hoisin sauce
- Fresh Ginger
- Rice vinegar
Rough steps; feel free to add your own twists and turns in as we go
Before starting with anything else I find it useful to cut things up
- Cut up the onion and bell peppers and put them aside.
- cut diced or into strips depending on preference.
- Roughly chop the chili pepper up and put it aside.
- Roughly chop a few cloves of garlic and put them aside.
- Mince or finely chop the fresh ginger.
- Take out a pot for boiling the pasta.
- Take out a large non-stick pan for veggies and protein.
- Take out a small bowl for the peanut sauce (only if you don’t have store bought).
The noodles will likely take the longest time so I start that before anything else
- add ~6-10 cups of water to the pot depending on the amount of noodles being made.
- salt the water in the pot to your preference.
- bring the pot to a boil.
- add the noodles to the pan and set a timer for the suggested cook time of your noodles.
- halfway through, add your edamame beans to the pasta water.
- When the timer is done, strain pasta and edamame and set aside.
Preparing peanut sauce (optional)
If you have store bought peanut sauce ignore this step.
- in a small bowl whisk together:
- peanut butter (1/4 cup)
- soy sauce (1/4 cup)
- sesame oil (1 teaspoon)
- chilli oil (1 teaspoon)
- rice vinegar (1 tablespoon)
- ginger (2 teaspoons or more)
- garlic cloves (minced from before)
- pasta water (1/4 cup: adds starch!)
- Once it’s well incorporated, set aside.
Preparing protein & veggies
While your pasta is cooking, you can get stated with the protein and veggies.
- put your pan on the stove and set it to medium high heat.
- add olive oil and wait until the pan is hot.
- when hot, add your preferred protein to the pan and break it up into small pieces.
- cook protein until it looks close to complete (5-6 minutes).
- Add peppers, onion, garlic, and chilli pepper to the pan.
- you can add a lil’ soy sauce / water at this point if it’s sticking.
- Cook and stir often until the veggies seem tender-crisp (2-3 minutes).
Putting it all together
Once all your components are done, you can mix everything in the large non-stick pan.
- bring the pan down to medium heat.
- incorporate the noodles and the edamame into the pan.
- incorporate the peanut sauce into the pan.
- Add salt, pepper, chili pepper, and other seasonings to taste.
- Toss to coat the noodles evenly.
- Taste test and adjust accordingly.
Split things out into 2 bowls and add the following toppings:
- Sesame seeds.
- Sriracha (optional, but personally preferred).
- Cilantro (optional, personally not preferred).
The recipe is heavily inspired by a HelloFresh box we got ~2 years ago, but I’ve made some improvements since then. If you want a free HelloFresh box I’ve accumulated a bunch of free boxes for friends, take one!.
Disclaimer, I get a $15 kickback if you sign up for more after your free box.