This udon noodle recipe is a true fusion of Asian flavors, combining elements of Japanese and Korean cuisine. Thick, hearty ...

The sauce: Mix directly on the plate: soy sauce, peanut butter, crushed garlic clove and ginger, gochujang (Korean fermented ...

Meanwhile, to make the sauce, place the peanut butter, soy sauce, vinegar, chilli flakes and water in a small saucepan and heat together gently, stirring until well blended. Add the noodles and ...

Two pantry sauces—hoisin and green tomatillo salsa—join forces to form a deliciously balanced sauce for udon noodles. The power trio of butter, kimchi, and gochujang produces an umami ballad ...

Bouncy udon noodles, leftover chicken and crisp cucumber matchsticks, tossed in a delicious, peanut-packed sauce. This recipe uses real peanuts instead of peanut butter, making it great for anyone ...

The original dish featured instant noodles (without the flavour pack ... you don't want to end up with peanut butter. If you don't have a mortar, roughly chop the nuts. Buy the thinly sliced ...

If you’re a peanut butter fan ... along with the carrot ribbons, mangetout and udon noodles. Cut the remaining half lime into wedges. Once everything is piping hot, divide between two shallow ...