Recipe
Peanut noodles that keep
Most noodle dishes are miserable the next day. These aren't, because you rinse them cold and the sauce is built to cling rather than soak in.
This is a base, not a rule. Add chicken, prawns, tofu, edamame, a boiled egg, whatever you already have cooked.
What you need
Ingredients
- 200g noodles (egg, rice or soba)
- 3 tbsp peanut butter (the runny kind, or warm it first)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar or the juice of half a lime
- 1 clove garlic, crushed
- Chilli flakes or sriracha, to taste
- 4 tbsp hot water
- 1 cucumber and 1 carrot, cut into matchsticks
How
Method
Cook the noodles, then rinse them under cold water until they're properly cool. This is the step that makes them good tomorrow.
Whisk the peanut butter, soy, vinegar, garlic and chilli together. It'll seize up and look wrong. Keep going.
Add the hot water a spoonful at a time until it loosens into a pourable sauce.
Toss the noodles through the sauce, then fold in the cucumber and carrot.
Add your protein and eat, or box it up.
Worth knowing
Notes and swaps
- Keeps three days. The sauce thickens in the fridge. Loosen it with a splash of hot water before eating.
- Peanut allergy in the house? Tahini or sunflower seed butter works with the same method.
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