Peanut Butter Noodles

Peanut Butter Noodles: Step by Step

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1. Boil the noodles according to the packet. Keep a mug of the cooking water, then drain.

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2. Whisk the peanut butter, soy sauce, vinegar, sugar, garlic, lime juice and chili flakes with 4 tablespoons of the hot noodle water until smooth.

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3. Toss the hot noodles in the sauce, adding more water if it is thick.

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4. Serve topped with the spring onions and peanuts.

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Things to Watch For

1. Add the hot noodle water a spoonful at a time to bring the sauce together.
2. Taste for salt; soy sauce usually provides enough.
3. Stir in a handful of shredded cabbage or cucumber for crunch.

Changing the Recipe

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

On the Table Alongside

Sliced cucumber · Steamed broccoli · Fried egg · Lime wedges

Keeping Peanut Butter Noodles

Keeps in the fridge for up to 2 days. Serve cold or reheat with a splash of water. Check for peanut allergies before serving.

Common Questions

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.