Noodles tossed in a creamy peanut, soy and sesame sauce with crunchy cucumber and peanuts. This plant based version swaps in maple syrup. Ready in about 20 minutes.
Prep 10 min Cook 10 min Serves 2 Easy
Ingredients
🧄Garlic1 clove
🫙Ginger1 tsp
🫙Soy Sauce2 tbsp
🫙Sesame Oil1 tsp
🫙Maple Syrup1 tbsp
🫙Peanut Butter3 tbsp
🫙Rice Vinegar1 tbsp
🌾Wheat Noodles200 g
Optional extras
🧅Spring Onions2
🥬Cucumber1/2, julienned
🌶️Chili Paste1 tsp
🫙Crushed Peanuts2 tbsp
Instructions
1
For this plant based version, use maple syrup for honey wherever the steps mention them.
2
Cook the noodles and reserve some cooking water.
3
Whisk peanut butter, soy sauce, vinegar, honey, garlic, ginger, sesame oil and chili paste with warm water until smooth.
4
Toss noodles with the sauce, loosening as needed.
5
Top with cucumber, spring onions and peanuts; serve warm or cold.
Chef's tip
Reserve a splash of the cooking water; it helps the sauce cling to the noodles.
