When hunger hits and time is short, these noodles come to the rescue. The sauce whisks together in minutes from pantry staples, clinging to every strand with nutty, spicy, tangy flavor. It is endlessly adaptable to whatever vegetables you have on hand.
Prep: 5 mins Cook: 5 mins Serves: 2
Ingredients
- 200g noodles of your choice
- 3 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon chili garlic sauce
- 1 small garlic clove, grated
- 1 tablespoon lime juice
- 2 tablespoons warm water
- 2 spring onions, sliced
- 1 tablespoon crushed peanuts
Instructions
- Cook the noodles according to the package directions, then drain, reserving a splash of the cooking water.
- While they cook, whisk the peanut butter, soy sauce, rice vinegar, honey, chili garlic sauce, garlic, and lime juice together.
- Loosen the sauce with the warm water until it is smooth and pourable.
- Add the hot drained noodles to the sauce and toss to coat, adding a little reserved water if needed.
- Fold through most of the spring onions.
- Pile into bowls and top with the crushed peanuts and remaining spring onions.
Tips
- A tablespoon of the starchy pasta water makes the sauce glossy and helps it cling.
- Add shredded carrot, cucumber, or leftover chicken to bulk it up.
- Adjust the chili garlic sauce up or down to match your heat preference.