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Noedels van Ainsley
Ingredients

300g/11oz droge udon-noedels or 500g/1lb2oz fresh

olie, for frying

4 sjalotjes, very finely sliced

2 large red chillies, seeded and thinly sliced

2tsp sesamolie

300g/11oz grote garnalen, gaar en gepeld

200g/7oz taugeh

handful of korianderblad

2 fresh limoenen, cut into wedges, for serving



For the Peanut Sauce:

200g/7oz gezouten geroosterde pinda’s

2 tenen knoflook, peeled

2.5cm/1in piece gemberwortel, peeled and roughly chopped

200ml carton coconut cream

1tbsp sojasaus

1tsp hot chilli sauce
  • Omschrijving recept: Deegwaren; Thais
  • Bron: Ainsley Harriott

Bereiding

1. Plunge the noodles into a large pan of boiling water. Bring back to the boil, simmer for 1 minute until tender, then drain well. Cool under cold water.

2. Make the sauce: place the peanuts, garlic and ginger in a food processor and whizz until finely chopped. Transfer to a bowl and stir in the coconut cream; add soy and chilli sauces, to taste.

3. Heat 1cm/½in of vegetable oil in a wok or large frying-pan. When the oil is very hot, add the shallots and chillies and cook for 3-4 minutes until crisp and golden brown. Drain on kitchen paper.

4. Pour most of the oil out of the wok, leaving just a thin coating, then add the sesame oil. Cook the noodles for 1-2 minutes, then stir in the prawns and peanut sauce; stir in enough water (200-300ml/7-10floz) - to make a thick, glossy sauce and cook for 3-4 minutes until piping hot.

5. Stir in the beansprouts and coriander. Divide between plates and scatter over the crispy shallot mixture. Serve with wedges of lime for squeezing over.

Notities

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