Lots of different noodles would no doubt be delicious coated in this nutty sauce, but I do love those packets of thick udon noodles which just need a quick blast in a pot of boiling water.
- 200 g udon noodles
- 2½ tbsp crunchy peanut butter
- 3 tsp (15 ml) dark soy sauce
- 3 tsp (15 ml) rice wine vinegar
- 1½ tbsp (30 ml) chilli oil
- 1 tsp sesame oil
- 1 clove garlic, finely grated
- 1 thumb-sized piece ginger, finely grated
- 2 red chillies, finely sliced
- 2 spring onions, finely sliced
- 1 tbsp sesame seeds, toasted
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Cook the noodles in boiling water until tender.
- While the noodles cook, in a small saucepan over a medium heat whisk together the peanut butter, soy sauce, rice wine vinegar, oils, garlic, ginger and 1 sliced chilli until smooth.
- Loosen the mixture with a little water, adding a tablespoon at a time until you are left with a sauce. When it comes to a steady simmer, lower the heat and keep it warm.
- Drain the noodles and while they are still hot, toss through the peanut butter sauce. Add the remaining chilli, spring onions and sesame seeds and toss again. Serve straight away.