Crunchy peanut butter noodles
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|200 g||Egg noodles|
|1 tbsp||Sesame oil|
|¾ cup||Peanut butter, crunchy|
|1 tbsp||Fresh ginger, grated(optional)|
|3 tbsp||Dark soy sauce|
|½ cup||Roasted peanuts|
- Cook egg noodles in gently boiling water for 3 to 4 minutes, until just tender to the bite when you taste a piece. Drain well and toss with sesame oil to stop noodles sticking together.
- Blend peanut butter, grated fresh ginger, dark soy sauce and water together to make a creamy dressing.
- Mix noodles with the roasted peanut butter dressing. Serve scattered with roasted peanuts.