Pip & Nut Peanut Butter Noods

Do you have a recipe that you just know off the top of your head? You remember which ingredients you need, grab them from the shop on the way home, throw it all in a pan and boom – dinner’s ready.

These noodles are my go to dish for a night in, I don’t think they can be topped. Creamy peanut butter, salty, umami flavour and – you guessed it – CARBS.

I use Pip & Nut butter in my noods, and I couldn’t recommend it enough. The ingredients list on the jar is literally: 99.6% peanuts, salt. They don’t use any palm oil in their products, so you’re saving the Orangoutangs while you eat. The peanuts are also hi-oleic, which are means they’re higher in mono-unsaturated fats (the good kind, like an avocado). Should I keep going?


(Serves 4)
300g Soba noodles
3 Cooked chicken breasts
6 Spring onions, sliced
Thumb of ginger, finely chopped
3 Garlic cloves, crushed
1/2 Red chilli, finely chopped
1 tsp chilli oil
1 Red pepper, thinly sliced
1 Pak Choi, chopped
4x Mushrooms
4 tbsp Pip & Nut peanut butter
3 tbsp Soy sauce
3 tbsp Rice wine vinegar
3 tbsp Sesame oil
1 Lime, quartered
Small bunch of coriander, leaves chopped and stems finely chopped separately
Large handful of peanuts, chopped


  1. Whack your noods on to cook. When they’re done, drain off the water and add a little sesame oil to prevent them sticking together.
  2. While they’re cooking, crack on with the rest of the stir fry. In a wok 1 tbsp oil (I use rapeseed), the garlic, ginger, chilli, coriander stalks and spring onion (leave a handful for garnish). Stir fry until the spring onions have wilted, then throw in the mushrooms and red peppers. You might need to add a little more sesame oil at this stage. Stir fry until the mushrooms are cooked and the pepper has softened, then add the pak choi and cook until it wilts.
  3. Using two forks, tear your chicken into strips. I way prefer serving it this way with noodles, then you get a bit of chicken in each bite. Add this to the wok and give it a toss with the other ingredients (If its cold, make sure its heated through).
  4. In a bowl, combine the Pip & Nut peanut butter, soy sauce, rice wine vinegar, chilli oil and sesame oil and give it a whisk with a fork.
  5. Add the noodles to the wok and pour over the sauce. Give it a real good mix with some tongs, making sure all the sauce is well combined and heated through.
  6. Plate up your noodles into bowls, and top with coriander, peanuts and a slice of lime to squeeze over the top before you eat it.
  7. Tuck. In.

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