Chilli Crisp Peanut Udon Noodles with Dumplings

This hits every taste bud for me. It’s right up my alley with spice, chew, freshness and convenience. If there’s one recipe I hope you cook from this book, it’s got to be this one. Slurp slurp. Serves 2 / Vegetarian option possible

12 frozen dumplings* (my go-to is pork and prawn but veg are good too)

200 grams frozen udon

noodles

2 tablespoons crunchy peanut

butter

2 tablespoons black vinegar

2 tablespoons light soy sauce 2 teaspoons peanut chilli crisp

oil, plus extra to serve 3 spring onions, sliced 1 cucumber, shredded

*Frozen udon and dumplings are found at all Asian grocers and also most supermarkets. Just make sure to buy dumplings specifically for boiling – the back of the packet should tell you.

Bring a saucepan of water to the boil. Add the dumplings and cook as per packet instructions, adding the noodles in the last 3 minutes of cooking. Drain, and reserve half a cup cooking liquid.

Place peanut butter, vinegar, soy and chilli crisp in a frying pan over a high heat with the reserved cooking liquid and cook, stirring, for 2 minutes or until combined.

Add the noodles and dumplings and toss to coat. Transfer to bowls and top with spring onion and cucumber. Finish with extra chilli crisp, and serve.