Noodles tossed in a creamy peanut, soy and sesame sauce with crunchy cucumber and peanuts. This pistachio version is finished with pistachios. Ready in about 20 minutes.
Prep 10 min Cook 10 min Serves 2 Easy
Ingredients
🫙Honey1 tbsp
🧄Garlic1 clove
🫙Ginger1 tsp
🫙Soy Sauce2 tbsp
🫙Sesame Oil1 tsp
🫙Peanut Butter3 tbsp
🫙Rice Vinegar1 tbsp
🌾Wheat Noodles200 g
Optional extras
🧅Spring Onions2
🥬Cucumber1/2, julienned
🌶️Chili Paste1 tsp
🫙Crushed Peanuts2 tbsp
🥜Pistachios2 tbsp, chopped
Instructions
1
Cook the noodles and reserve some cooking water.
2
Whisk peanut butter, soy sauce, vinegar, honey, garlic, ginger, sesame oil and chili paste with warm water until smooth.
3
Toss noodles with the sauce, loosening as needed.
4
Top with cucumber, spring onions and peanuts; serve warm or cold.
5
Top with chopped pistachios.
Chef's tip
Reserve a splash of the cooking water; it helps the sauce cling to the noodles.
