Spicy Peanut Noodles – The Kenepp Network

INGREDIENTS

1.5-2 tbsp peanut butter , plain or chunky
1-2 tbsp soy sauce , add more or less depending on desired taste
1 tsp dark mushroom soy sauce , optional for colour
1 tbsp garlic chili oil or chili oil with sediment , see homemade chili oil recipe here
1 tbsp gochugaru or other chili power/flakes of choice
1/2 to 1 tbsp rice vinegar , Chinese black vinegar, regular vinegar
1-2 tsp sugar optional for additional sweetness
2-3 tbsp water

3.5 oz dry wheat noodles , I used knife cut noodles (feel free to use rice noodles for a GF option)

Prepare the sauce – mix everything in a large bowl. Make sure the peanut butter is smooth unless using chunky peanut butter.
Feel free to adjust everything to your taste. If using sweetened peanut butter, you can skip the sugar. (Note: be sure to prepare the sauce first so you can immediately add the noodles after cooking)
Noodles – cook your noodles according to package instructions or until chewy to your liking.
Drain the noodles from the water and immediately add the noodles in the sauce. Mix well to coat in the sauce.
You can add additional 1-2 tbsp of water from the noodles in case the sauce is thick and you want a runnier consistency to mix the noodles easily.
Finish with fresh coriander and spring onions/green onions and sesame seeds and sesame oil, if desired. Enjoy!