Peanut butter & tahini noodle soup

This creamy, nutty noodle dish makes the perfect lazy dinner

Here I am with another 20 minute recipe! I love a noodle soup for a lazy but really tasty dinner, and in this one the creamy, nutty broth is made using peanut butter and tahini, alongside aromatics like garlic and ginger.

I’ve added quantities of peanut butter and tahini, but taste and add more to make it richer if you like.

I topped with fried tofu, but you could swap this for another protein of choice - prawns or chicken would work well.

The crispy chilli oil isn’t essential, but I highly recommend keeping some in your cupboards for meals like this. It adds so much flavour to Asian-style dishes like so.

I added some ribbons of courgette to my dish, but you could also use carrot, or even broccoli - just add it to the broth while it’s simmering to cook it.

You’ll need (per portion):

• 1 portion rice noodles, I like the flat ones

• 4-5 shiitake mushrooms (or any mushrooms)

• 1 garlic clove, grated

• small piece of ginger, grated

• 200ml coconut milk

• 1 tsp vegetable stock powder

• 1 heaped tbsp peanut butter

• 1 heaped tbsp tahini

• soy sauce

• 100g tofu, cut into cubes

• 1/4 courgette, peeled into ribbons (optional)

To garnish (if you don’t have all of them, just use what you do have):

• spring onion, finely sliced

• coriander leaves

• crispy chilli oil

• wedge of lime

Cook the noodles according to packet instructions. Once cooked, refresh under cold water and set aside.

Heat a little oil in a saucepan and tear in the mushrooms. Add the garlic and ginger and cook for a minute or so. Pour in the coconut milk and add the stock powder plus 200ml of water. Bring to a simmer. Add the peanut butter, tahini and about 1 tbsp of soy sauce. Mix well until the peanut butter/tahini are well combined and you have no lumps. Keep on a gentle simmer while you cook the tofu.

Heat a little oil in a frying pan and add the tofu. Cook for 5 minutes or so on a medium heat, turning regularly, until golden.

Taste the broth and adjust the soy sauce/salt if needed.

Add the noodles and courgette to a bowl. Pour/ladle over the broth. Add the tofu and finish by garnishing with spring onion, coriander and drizzling over some crispy chilli oil. A squeeze of lime juice also makes a welcome addition.