Noodles with peanut butter sauce

If you like Maggi or instant noodles, please make this instead.

Takes almost the same amount of time and effort, but tastes exponentially better.

The peanut butter here gives the sauce a very rich, creamy and nutty base. Soy sauce adds umami and saltiness. Lime juice balances it out with tanginess and acidity. And the chilli oil adds some heat (and even more flavour).

Feel free to tweak the amounts to your liking. It is very difficult to get wrong.

Personally, I like it with more chilli oil than I’ve specified in the recipe.

Tips

• Use smooth/creamy peanut butter if you can. I like to add crushed peanuts at the end, while serving, so that their retain their crunchiness and don’t get soggy.
• The sauce thickens as it cools, so keep some of the noodle water handy to loosen it when needed.
• It works great with a fried egg on top, and/or with pan seared prawns or chicken.