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peanut noodles

creamy noodles
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Ingredients

For the Sauce

  • 1/4 cup creamy peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp Schezwan chutney or chili oil
  • 2 tbsp sesame oil
  • 1/2 tbsp rice vinegar
  • A pinch of sugar
  • 2 tbsp garlic finely chopped or grated
  • 1 tbsp vegetarian oyster sauce mushroom-based
  • 2 tsp roasted sesame seeds

FOR THE NOODLES

  • 130 g noodles
  • Water as needed
  • Salt as needed
  • 1 tsp sesame oil

FOR GARNISH

  • Roasted peanuts crushed
  • Spring onions chopped
  • Roasted sesame seeds

Instructions

  • ️ Cook the noodles according to the package instructions with water and salt. Drain well, rinse with ice-cold water, and toss with 1 tsp sesame oil to prevent sticking.
  • ️ In a bowl, combine peanut butter, soy sauce, Schezwan chutney (or chili oil), rice vinegar, sugar, garlic, vegetarian oyster sauce, and roasted sesame seeds. Heat the sesame oil until hot and pour it over the mixture. Mix until smooth.
  • ️ Add the cooked noodles to the sauce and toss until every strand is evenly coated. Sprinkle a little water if needed to loosen the sauce.
  • ️ Transfer the noodles to a serving bowl and top with crushed roasted peanuts, chopped spring onions, and roasted sesame seeds.
  • ️ Microwave for 2 minutes or serve immediately if the noodles are still warm.

Video

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Notes

Adjust the spice level by increasing or reducing the Schezwan chutney or chili oil.
 Add sautéed mushrooms, tofu, edamame, or your favorite vegetables for a complete meal.
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