Peanut Noodles with Fresh Ginger, Inspired by Anna Jones

These peanut noodles are inspired by a recipe from one of our favorite chefs: Anna Jones. We put our own spin on the dish with plenty of fresh young ginger and lime.

We use the ginger in two ways: some of it is ground into the creamy, spicy peanut sauce, and the rest is cut into paper-thin strips to mix into the noodles and use as a garnish.

The fresh, juicy, and spicy flavor of young ginger pairs incredibly well with creamy peanut sauce, crispy chili oil, and crunchy green vegetables. That’s exactly why, in our opinion, fresh ginger doesn’t have to be used only in typical ‘ginger recipes.’ Try adding it to a dish you already love to make—it can add just that little bit of extra freshness, zing, and juiciness.

It’s an easy, quick, and very comforting dish that’s perfect for any day. If you make a larger batch, it’s also a great dish for an evening with friends or family over. This dish is vegetarian (as long as your chili oil doesn’t contain any animal products).

Ingredients and supplies

• peanuts, roasted in a dry skillet and coarsely chopped
• 250 g dried egg noodles
• 1 medium cucumber
• 250 g sugar snap peas
• juice from ½–1 lime, to taste
• 30–40 g fresh young ginger
• a small bunch of chives, finely chopped
• optional: extra chili oil for garnish

Sauce

• 5 tbsp 100% peanut butter with chunks
• 2 tbsp tahini
• 1.5–2 tbsp Tomasus soy sauce
• 2 tsp toasted sesame oil
• 4 tsp maple syrup
• 5 tsp rice vinegar
• juice of 1 lime
• 2 tbsp extra-spicy Sichuan chili oil, or to taste
• ½ clove of garlic
• 30–40 g fresh young ginger

Preparation

1. Cut the cucumber in half lengthwise, scoop out the soft, watery center from both halves, and set it aside for later. Next, cut each half into about three pieces and use a vegetable peeler to shave them into thin ribbons. Cut the sugar snap peas in half lengthwise. Combine the cucumber ribbons and sugar snap peas in a bowl and toss with the juice of about half a lime. Taste and add more lime juice if needed. Set aside.
2. Wash the ginger thoroughly, and roughly chop the first 30–40 grams into small cubes. Place the watery center of the cucumber, peanut butter, tahini, soy sauce, sesame oil, maple syrup, rice vinegar, lime juice, garlic, and the 30–40 g of fresh young ginger in a food processor. Start by adding a small amount of chili oil and blend briefly until you have a creamy sauce. Taste it and add more chili oil or other ingredients to taste. Don’t blend any longer than necessary; the sauce doesn’t need to be completely smooth, but the ginger and garlic must be thoroughly ground.
3. Cut another 30–40 g of fresh young ginger into very thin strips. Set some aside for garnish.
4. Cook the noodles according to the package directions, but make sure they still have a slight bite. Drain and rinse if necessary. Mix the warm noodles with most of the peanut sauce and the thin strips of ginger. Don’t add all the sauce right away—there’s quite a bit of it, and you might prefer it with a little less.
5. Divide the noodles among bowls and garnish with the remaining ginger strips, finely chopped chives, roasted peanuts, and, if desired, a little more chili oil. Serve the fresh cucumber and sugar snap pea salad on the side. If desired, serve the remaining peanut sauce on the side.

Tips

You can store any leftover peanut sauce, covered, in the refrigerator and use it the next day, for example, as a dip or sauce with grilled tofu or vegetables.

Want to make this dish vegan? Then replace the egg noodles with a vegan alternative.

This recipe is based on Pine & Crane Peanut and Cucumber Noodles by Anna Jones, from One: Pot, Pan, Planet. We’ve adapted the recipe to include, among other things, our fresh young ginger, lime, and a few other ingredients and cooking methods. You can also find Anna’s original recipe online:

https://www.theguardian.com/lifeandstyle/2018/mar/12/anna-joness-recipes-for-peanut-noodles-and-double-ginger-soba