Creamy Peanut Noodles
A rich, nutty bowl of noodles coated in a creamy peanut sauce with a subtle fermented kick. Savoury, slightly tangy, and deeply satisfying — just as good warm as it is straight from the fridge.
INGREDIENTS (Serves 2):
- 250g rice noodles or wheat noodles, cooked
- 2 Tbsp natural peanut butter
- 2–3 Tbsp KUME Classic Sauce
- 1 cup assorted vegetables (bell peppers, mushrooms, bok choy, shredded carrot)
- 1 cup protein of your choice (grilled chicken, tofu, shrimp, or mushrooms for vegan option)
- 1 Tbsp neutral oil
- Optional: chili flakes, lime wedges, crushed peanuts, green onions
DIRECTIONS
- Make the sauce: In a small bowl, stir together peanut butter and KUME Classic Sauce until smooth and creamy. Add a splash of warm water if needed to loosen.
- Cook the vegetables and protein: Heat neutral oil in a pan over medium heat. Cook your protein until browned and cooked through (or sauté tofu/mushrooms until lightly crisp). Add vegetables and cook briefly until just tender.
- Toss it all together: Add cooked noodles to the pan. Pour in the peanut sauce and toss until everything is evenly coated and glossy.
- Serve your way: Top with green onions, chili flakes, crushed peanuts, or a squeeze of lime. Serve warm, or chill for later — it holds up beautifully.
