Craving a quick, flavour-packed meal from just one pan? These wok noodles hit the spot. Peanut, lime, sesame and sriracha come together in a sauce so tasty you’ll savour every bite. Best part? It all comes together in one wok – whether you’re cooking indoors or over an open flame outdoors. This twist on a classic is ready in just 25 minutes and guaranteed to impress.
Ingredients for wok noodles
200 g egg noodles | 2 red peppers | 1 small courgette | 2 spring onions | 2 tbsp sesame oil | Fresh coriander | 1–2 tbsp roasted peanuts | 3 tbsp crunchy peanut butter | 1 tbsp soy sauce | 1 tsp sesame oil | Juice of ½ lime | 1 tsp brown sugar | 1 small garlic clove | 100–150 ml warm water | 1 tsp sriracha
Cook the noodles according to the packet instructions. Drain and toss with a few drops of oil to stop them sticking. Set aside.
In a bowl, mix the peanut butter with soy sauce, sesame oil, lime juice, sugar, garlic and a bit of warm water. Stir until smooth and creamy. Add sriracha to taste for some heat. If the sauce is too thick, add a little more water – it should be pourable and easy to mix.
Heat your cast iron wok over high heat (indoors or over open fire – your choice). Add sesame oil. Stir-fry the peppers and courgette for about 3 minutes. Keep it short – you want them to stay crisp.
Add the cooked noodles and peanut sauce to the wok. Toss everything well so the sauce coats all the ingredients. Let it warm through for 2–3 minutes.
Divide the wok noodles between plates or bowls. Top with fresh coriander and roasted peanuts. Fancy more heat? A drizzle of extra sriracha or a squeeze of lime works wonders.
Tip: This recipe is perfect for outdoor cooking too. Place your wok on a tripod over an open fire or use a BBQ grill. Robust, quick and full of flavour – just the way cooking should be.
