Noodles tossed in a creamy peanut, soy and sesame sauce with crunchy cucumber and peanuts. This pesto version is finished with fresh basil and pine nuts and parmesan cheese. Ready in about 20 minutes.
Prep 10 min Cook 10 min Serves 2 Easy
Ingredients
🫙Honey1 tbsp
🧄Garlic1 clove
🫙Ginger1 tsp
🌿Fresh Basil1 cup
🫙Soy Sauce2 tbsp
🫙Sesame Oil1 tsp
🫙Pine Nuts2 tbsp
🫙Peanut Butter3 tbsp
🫙Rice Vinegar1 tbsp
🌾Wheat Noodles200 g
Optional extras
🧀Parmesan Cheese1/4 cup
🧅Spring Onions2
🥬Cucumber1/2, julienned
🌶️Chili Paste1 tsp
🫙Crushed Peanuts2 tbsp
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
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.
Chef's tip
Reserve a splash of the cooking water; it helps the sauce cling to the noodles.
