I will readily accept that this is not a photogenic lunch, but it’s more authentic that way — authentic to the lifestyle of the busy student who makes this yummy bowl of noodles and devours them, all in the space of about ten minutes, right before going back to a language assignment.
I’ve seen quite a few recipes like this online, so I cannot boast of this being highly original or anything like that. However, it’s the inspiration I’ve taken from peanut noodle recipes, combined with laziness, that makes this what it is. I’ve had this three times now and it has never failed to be very satisfying and delicious, so I’ll share the recipe with you.
1 serving noodles (I used a nest of wholewheat noodles. Make sure that yours are vegan – many contain egg)
40g frozen sweetcorn
40g frozen peas
2tbsp boiling water
1tbsp soy sauce
1tbsp sesame oil
2bsp peanut butter, smooth
0.5tsp maple syrup
Sriracha sauce to taste
- Cook the noodles according to instructions, adding sweetcorn and peas so they cook too. Drain well and throw it all in a bowl.
- Add the water, soy sauce and sesame oil, and stir. Then, add the peanut butter one tablespoon at a time and mix thoroughly, followed by the maple syrup.
- Add in as much sriracha sauce as you like. I only put in a little as once I put in too much and it overpowered the flavour a little — but it’s entirely up to you!
- Tuck in, clean up, and get back to whatever work you’ve been putting off all day.