Spicy Peanut Noodles

Ingredients

• 225 g (8 oz) Dried wheat or egg noodles
• 4 tbsp (60 ml) Smooth peanut butter
• 3 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tbsp Light brown sugar
• 1 tbsp Chilli oil or chilli crisp, plus more to serve
• 1 tbsp Toasted sesame oil
• 2 Garlic cloves, finely grated
• 1 tsp Fresh ginger, finely grated
• 2 Limes, 1 juiced, 1 cut into wedges
• 1 small Cucumber, cut into thin matchsticks
• 3 Spring onions, thinly sliced
• 57 g (2 oz) Roasted unsalted peanuts, roughly crushed
• A small handful Fresh coriander (cilantro), leaves picked

You’ll need: Large pot, Large mixing bowl, Whisk

Method

1. 1

   Cook the noodles. Cook the noodles in boiling water according to the packet, until just tender. Scoop out a mug of the cooking water, then drain the noodles and toss them with a few drops of the sesame oil so they do not stick.

2. 2

   Make the sauce. In a large bowl, whisk the peanut butter, soy sauce, vinegar, sugar, chilli oil, remaining sesame oil, garlic, ginger and the juice of 1 lime. Whisk in the hot cooking water a splash at a time, until the sauce is smooth and as thick as single cream.

3. 3

   Toss. Add the hot noodles to the sauce and toss well until every strand is coated. Add another splash of cooking water if the sauce tightens. Taste and add more lime, soy sauce or chilli oil to your liking.

4. 4

   Top and serve. Pile the noodles into bowls and top with the cucumber, spring onions, peanuts and coriander. Serve warm, or chill and serve cold, with lime wedges and extra chilli oil.