Fujian-Style Peanut and Sesame Noodles
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Ingredients
- 350 g medium egg noodles
- 3 tbsp peanut butter
- 2 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 garlic cloves
- 1 cucumber, julienned
- 2 spring onions, finely sliced
Nutrition (per serving)
- Calories
- 433 kcal
- Protein
- 14.9 g
- Carbohydrate
- 65.9 g
- of which sugars
- 4.1 g
- Fat
- 11.7 g
- of which saturates
- 2.2 g
- Fibre
- 4.1 g
- Salt
- 1.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the medium egg noodles in a large pan of boiling water according to the pack instructions, then drain and rinse under cold water.
- 2
Whisk the peanut butter with the light soy sauce, rice vinegar, sesame oil, crushed garlic and 3 tablespoons of warm water until smooth.
- 3
Toss the noodles with the peanut sauce until well coated.
- 4
Divide between four bowls.
- 5
Top with the cucumber and spring onions.
- 6
Serve at room temperature or chilled.
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