Serves: 2

INGREDIENTS

• 3 tbsp crunchy peanut butter
• 1 tbsp dark soy sauce
• 1 tbsp rice wine vinegar
• 2 tbsp chilli oil
• 1 tsp sesame oil
• 1 clove garlic, finely grated
• 1 thumb sized piece ginger, finely grated
• 2 red chillis, finely sliced
• 200g udon noodles
• 2 spring onions, finely sliced
• 1 tbsp sesame seeds, toasted

METHOD

• 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 and ginger & 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.

Love noodles and meal prepping? Check out one of our student's super simple but tasty jar noodle recipe! 

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