Alice Tuyet’s Creamy Vegan Peanut Noodles Recipe

With her irresistible restaurants Faubourg Daimant and Daimant Saint-Honoré, plant-based food queen Alice Tuyet has managed to win Parisians over to vegetables. A sexy little bible for vegetarians and anyone looking to cut back on animal protein, her very first cookbook, Saucy (published by Keribus), brings together the signature hits featured on her restaurant menus. Among them are these cheeky, creamy vegan peanut noodles, which Alice admits helped her win over her husband… and now we’re hooked, too!

Season: year-round. Serves 4: 300 g Chinese wheat noodles.

Creamy, bold peanut and sesame sauce:

• 2 tbsp sesame oil

• 3 garlic cloves, finely chopped

• 2 tsp fresh ginger, grated

• 3 tbsp light soy sauce

• 3 tbsp rice vinegar

• 1 tbsp chilli oil

• 1 tbsp chilli bean paste (doubanjiang), optional

• 3 tbsp peanut butter

• 3 tbsp tahini

• 3 tsp sugar

• 500 ml pilaf stock

Mushroom and broccoli compote:

• 1 tbsp vegetable oil

• 3 celery stalks

• 170 g button mushrooms

• 170 g shiitake mushrooms

• 1 tbsp soy sauce

• 2 tbsp hoisin sauce

• 1 pinch curry powder

• 2 tbsp lemon juice

• Salt

To serve:

• 1 large head of broccoli

• Lemon juice

• 40 g peanuts

• 2 spring onions

• Sesame seeds

The noodles:

Cook the noodles until al dente, following the packet instructions.

Reserve 70 ml of the cooking water, then drain.

Rinse thoroughly under cold water to remove excess starch, then drain well.

Set aside at room temperature.

Creamy, bold peanut and sesame sauce:

Heat the sesame oil in a wok or frying pan, then add the garlic and ginger. Cook over a low heat for 1–2 minutes without allowing them to brown.

Transfer to a blender and add the soy sauce, rice vinegar, chilli oil, doubanjiang, peanut butter, tahini and sugar.

Blend until smooth.

Return the sauce to the wok over a low heat, then add the reserved cooking water and around two-thirds of the stock.

Simmer gently for 3–5 minutes.

Gradually add the remaining stock until the sauce reaches a thick, coating consistency.

Taste and adjust the seasoning if needed.

Mushroom and broccoli compote:

Finely chop the shiitake mushrooms and button mushrooms.

Heat the vegetable oil in a frying pan, then add the celery, mushrooms and lemon juice.

Cook for around 10 minutes, until all the liquid has evaporated and the vegetables are lightly browned.

Add the soy sauce, hoisin sauce and curry powder.

Cook for a few more minutes until the liquid has been absorbed.

The toppings:

Steam the broccoli until al dente (or boil it) with a pinch of salt for 5–7 minutes, then drizzle with a little lemon juice.

Dry-roast the peanuts in a frying pan for 2–3 minutes. Roughly chop them.

Finely slice the spring onions.

Set everything aside.

To serve:

Divide the hot sauce between four bowls, place the noodles in the centre and spoon the mushroom compote on top.

Arrange the broccoli, peanuts, spring onions and sesame seeds around the noodles.

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