Ingredients
- Serves 4
- 5 tbsp crunchy peanut butter
- 1 tbsp dark soy sauce
- 1 tbsp rice wine vinegar
- 3 tbsp chilli oil
- 1 tsp sesame oil
- 1 clove garlic, finely grated
- 1 thumbsized piece ginger, finely grated
- 1 red chilli, finely sliced
- 400g udon noodles
- 6 spring onions, finely sliced
- 2 tbsp sesame seeds, toasted</li><li/></ul>
You can find lots of different noodles in an Asian supermarket which would no doubt be delicious coated in this nutty sauce, but I do love those packets of thick worm- like udon noodles which just need a quick blast in a pot of boiling water.
Cook the noodles in boiling water until tender.
While the noodles cook, in a small saucepan over a medium heat whisk together the peanut butter, soy sauce, rice wine vinegar, oils, garlic and ginger until smooth. Loosen the mixture with a little water, adding a tablespoon at a time until you are left with a sauce. When it comes to a steady simmer, lower the heat and keep it warm.
Drain the noodles and while they are still hot, toss through the peanut butter sauce. Add the chilli, spring onions and sesame seeds and toss again. Serve straight away.
