A bold and flavour-packed noodle dish that brings heat, crunch, and creaminess in every bite! These BCO Firecracker Peanut Crunch Noodles are coated in a rich, spicy peanut sauce infused with Banhoek Chilli Oil, delivering the perfect balance of nuttiness and warmth.
This dish offers layers of texture and depth and is topped with a crunchy mix of roasted peanuts, toasted coconut, and sesame seeds. Add your favourite greens and enjoy a quick, satisfying meal that’s both comforting and full of fiery flavour!
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SERVES: 2 GENEROUSLY OR 4 WITH ADDED VEGETABLES
PREP TIME: 5-10 MINUTES
COOK TIME: <20 MINUTES
TOTAL <30
INGREDIENTS:
Coco-peanut Crunchy Topper
¾ cup (100 grams) roasted peanuts (unsalted preferred)*
½ cup (60 grams) flaked toasted coconut
1.5 tablespoons chilli flakes (adjust to taste)
3 tablespoons toasted sesame seeds (or substitute with an extra ¼ cup of peanuts)
½ teaspoon ground Sichuan peppercorns (optional; replace with more chilli flakes)
Soupy Base
3 tablespoons Banhoek Chilli Oil
⅓ cup crunchy peanut butter (unsalted and sugar-free preferred)*
1 teaspoon sugar
⅓ cup low-sodium soy sauce
300 ml hot vegetable stock, divided (200 ml + 100 ml for mixing)
2 cloves garlic, grated
1 thumb-sized piece of ginger, grated
1 teaspoon chilli flakes
½ teaspoon ground Sichuan peppercorns (optional; replace with more chili flakes)
For Serving
250 grams egg noodles
4 bok choy, halved
400 ml reserved noodle cooking water
Optional: Add one or more of the following
2 handfuls of thinly shredded cabbage (~200 grams)
220-gram bag of baby spinach
1 cup edamame beans
METHOD:
To make the crunchy topper, combine the roasted peanuts, toasted coconut, chilli flakes, toasted sesame seeds, and Sichuan peppercorns (if using) in a mini food processor. Pulse into a chunky crumb. Alternatively, finely chop the ingredients by hand into a chunky breadcrumb textured crumble. Set aside.
To prepare the soupy base, mix together the peanut butter, sugar, and soy sauce in a small bowl. Slowly whisk in 100 ml of the hot vegetable stock until smooth. Set aside.
Heat a pot over low heat and add the Banhoek Chilli Oil. Stir in the grated garlic and ginger and gently sauté until fragrant. Add the chilli flakes and Sichuan peppercorns (if using) and cook for another 30 seconds.
Add the remaining 200 ml vegetable stock to the pot and stir in the peanut butter mixture. Cook on medium-low heat, whisking to combine. Ensure the mixture doesn’t scorch on the bottom. Cook until thickened and smooth about 3 mins. Remove from heat.
Cook the egg noodles in boiling water according to package instructions, undercooking slightly to leave them quite al dente (they will finish cooking in the sauce). Add the halved bok choy to the pot during the last minute of cooking to blanch. Reserve 400 ml of starchy noodle water before draining the noodles and bok choy. Set the bok choy aside to keep warm.
If adding veg, cook it now in the pot used for the noodles. Lightly saute cabbage or spinach in a bit of oil. About 2 mins or so, leaving them with plenty of texture and colour. Quickly blanch edamame in salted water.
Return the pot of sauce to low heat. Toss the drained noodles into the sauce, gradually adding the reserved noodle water until the sauce becomes loose and brothy. Add any optional greens (like cabbage, spinach, or edamame) and stir until well combined.
Divide the noodles and vegetables between bowls. Top each serving with a piece of bok choy and a generous sprinkle of the crunchy topper. Serve immediately.
NOTES:
Ensure both the peanuts and peanut butter are unsalted to avoid over-salting the dish. Adjust soy sauce if using salted ingredients. Greens can be added as desired to customize the dish.
