10-min Creamy Peanut Noodles
Growing up in Shanghai, summers meant super-humid days and very little appetite. When I was on a strike against warm food, my mum would hand me a bowl of cold noodles tossed in a luscious creamy sauce topped with thinly sliced cucumber, which I’d slurp up in no time.
I love this dish. It’s easily adaptable to any taste, in particular a vegan diet, and is delicious with or without spice. It’s also particularly good with white meat like grilled chicken or turkey. The nutty sauce is delightfully addictive with a combo of the saltiness, and slight sweetness of the peanut butter as well as being rich and creamy. Yum.
I always have dried noodles in my kitchen cupboard, as well as peanut butter and all the other ingredients, so it’s no surprise that this may be one of my most frequently made recipes ever.
Ingredients
- 200g dried wheat noodles
- 2 tbsp light soy sauce
- ½ tbsp rice vinegar, or substitute with lemon juice
- 1 tbsp sesame oil
- 1 garlic clove, minced
- 2 tbsp peanut butter, or tahini
- 1 tbsp water, to loosen the sauce a little
Garnish:
- 1 tsp chilli oil
- Sesame seeds
- Chopped spring onions
Pair it with
Instructions
- Cook the noodles according to package instructions. Drain and rinse with cold water before setting aside in a large bowl.
- Mix all the other sauce ingredients together. If it’s too thick, add the tablespoon of water to loosen it up a bit.
- Toss the noodles in the sauce, mixing thoroughly.
- Garnish with more chopped spring onions and sesame seeds, and chilli oil, if that’s your jam. And slurp!
Video demonstration
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