Spicy Udon with Marinated Eggs

• Finely chop a quarter of the hot honey peanuts and transfer to a bowl.
• Add a third of the yellow curry spices and 0.5 tbsp water per person, then mix well to combine.
• Transfer the boiled eggs to the bowl and carefully mix until well-coated.
• Cover the bowl with plastic wrap and set aside, stirring occasionally.

• Bring the pot of water back up to the boil for the green beans. Discard the tips of the green beans and then cut into thirds.
• Slice the cucumber into crescents.
• In a salad bowl, combine the honey with the white balsamic vinegar.
• Add the cucumber and toss well to combine. Season to taste with salt and pepper, then set aside.

• Boil the green beans for 3 - 4 minutes until al dente, then add the udon noodles and boil for 1 minute. Drain and set aside.
• Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
• Fry the ginger with the chili pepper and the rest of the yellow curry spices for 1 - 2 minutes.

• Add the peanut butter, the soy sauce, the ketjap and the water for the sauce.
• Increase the heat to high and mix well to combine.
• Add the green beans and the noodles and stir-fry over medium-high heat for 2 - 3 minutes (see Tip).

Tip: add more water as necessary if the sauce becomes too dry.