INGREDIENTS
Spicy Peanut Sauce
- 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
Noodles
- 3.5 oz dry wheat noodles , I used knife cut noodles (feel free to use rice noodles for a GF option)
For topping/To Finish
- Chopped spring onions/green onions
- Chopped coriander
- Sesame seeds
- Drizzle sesame oil
INSTRUCTIONS
- 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!
Nutritional Value (Per Serving):
- Calories: 640-800 kcal
- Fat: 28-34g
- Protein: 20-24g
- Carbohydrates: 80-94g