• 1 heaped tbsp peanut butter
  • 3 tsp soy sauce
  • 1/4 lemon
  • Chilli flakes
  • 1 clove garlic
  • Orzo
  • Red pepper
  • Beansprouts
  • Mange tout
  • Salted peanuts


  • STEP 1
    Boil orzo according to package instructions. As a general guide, it should take around five minutes to cook in salted boiling water over high heat.
  • STEP 2
    Crush one clove of garlic into a small bowl. To this, add a heaped tablespoon of peanut butter, followed by a few glugs of soy sauce and a quarter of a lemon. If you find it too acidic, add more peanut butter. If it is too salty, add a squirt of honey. Chilli flakes are optional, but by sprinkling some in, it gives it a wonderful kick. This is a very bucket chemistry kind of recipe, so don't fuss too much about measurements!
  • STEP 3
    Mix the sauce until it makes a creamy, silky paste. A little bit of hot water may be needed to achieve a desirable consistency.
  • STEP 4
    If you want the vegetables cooked, fry in a pan of sesame oil over medium-high heat until softened. If you can cut it in half with the force of a spatula, it's cooked.
  • STEP 5
    Drain the orzo. Add the sauce whilst the pasta is still hot, then mix until well combined.
  • STEP 6
    Crush a few peanuts in a pestle and mortar until around an eighth in size. Sprinkle these on top of the pasta and dish up with a sprinkle of coriander.

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