- Hot & Bold
- Mains
- Vegan
- Prep 10 min
- Cook 12 min
- Serves 2 to 3
Fast, loud and a little bit fierce. The sauce comes together while the noodles boil, and the heat is yours to set: one spoon of chili oil for a warm glow, three if you like to sweat.
Ingredients
- 250 g wheat noodles (or spaghetti)
Sauce
- 3 tbsp smooth peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 to 3 tsp chili oil, to taste
- 1 small garlic clove, grated
- 1 tsp grated fresh ginger
- 3 to 4 tbsp hot noodle cooking water
To serve
- 2 spring onions, sliced
- ½ cucumber, cut into matchsticks
- 2 tbsp roasted peanuts, roughly crushed
- 1 lime, cut into wedges
Method
- Cook the noodles according to the packet. Save a cup of the cooking water, then drain.
- Whisk the peanut butter, soy sauce, vinegar, sugar, chili oil, garlic and ginger in a large bowl. Add the hot cooking water a spoonful at a time until the sauce is smooth and glossy.
- Add the hot noodles and toss until every strand is coated.
- Divide between bowls and top with the cucumber, spring onions and peanuts.
- Serve with a wedge of lime to squeeze over.
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