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5-minute peanut dumpling noodles

5-minute peanut dumpling noodles in a wok

5-minute peanut dumpling noodles

Name: 5-minute peanut dumpling noodles
Cook time: 5 min
Total time: 5 min
Yield: 3
Ingredients: 200g long-stem broccoli thick stems halved; 300g vegetable or chicken dumplings defrosted if frozen; 200g pack straight-to-wok egg noodles; 3 tbsp smooth peanut butter; 2 tbsp mayonnaise; 1 tbsp soy sauce; 1 tbsp chilli crisp plus extra to serve; 1 lime ½ juiced, ½ cut into wedges; small handful of coriander leaves picked

Barney Desmazery

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Serves 3

Easy

Cook: 5 mins

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Turn a pack of noodles from a storecupboard raid into a clever and incredibly quick weeknight supper with this super-simple noodle dish with dumplings

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Ingredients

Nutrition

200g long-stem broccoli

thick stems halved
300g vegetable or chicken dumplings

defrosted if frozen
200g pack straight-to-wok egg noodles
3 tbsp smooth peanut butter
2 tbsp mayonnaise
1 tbsp soy sauce
1 tbsp chilli crisp

plus extra to serve
1 lime

½ juiced, ½ cut into wedges
small handful of coriander

leaves picked

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Nutrition: Per serving

kcal456
fat23g
saturates4g
carbs40g
sugars7g

low
fibre6g
protein18g
salt1.86g

Method

step 1

Tip the broccoli and dumplings into a frying pan containing about 3cm of boiling water. Cover with a lid and steam for 2 mins. Scatter over the noodles, cover again and cook for another 2 mins until the noodles have loosened, the broccoli is tender and the dumplings are piping hot.
step 2

Meanwhile, put the peanut butter, mayonnaise, soy sauce, chilli crisp and lime juice in a large bowl. Stir in about 100ml boiling water from the pan until you have a smooth, creamy sauce.
step 3

Drain the dumplings, broccoli and noodles well, then tip them into the bowl of sauce. Gently toss everything together until well coated, loosening with a splash more boiling water if needed. Divide between bowls, sprinkle with the coriander and serve with lime wedges for squeezing over, plus more chilli crisp if you like.

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