Sesame peanut noodles
My love for peanut butter knows no bounds, and if I can incorporate into my main meal, joy all around. Theres quite a few ingredients in this dish but don’t let that put you off – it can be thrown together in about 10 minutes (or as long as the spaghetti noodles take to cook).
It is delicious steaming hot straight from the pot, but it really comes into its own once everything has cooled down. All the more reason to make a big batch and serve it up for lunch for the next couple of days. The recipe below makes a ton of sauce and would easily be enough for six servings but I like my noodles super saucy so I’ve split it between four.
400g dried spaghetti
1 clove garlic, minced
1tsp dried chilli flakes
1 inch piece of fresh ginger, finely grated
2tbsps sesame oil
2tbsps rice wine vinegar
1/4 cup soy sauce
3/4 cup crunchy peanut butter
1 cup warm water
1/2 cup salted peanuts, bashed with a rolling-pin into small pieces
2tbsps sesame seeds
4 spring/salad onions, finely sliced
Cook your spaghetti noodles in a large pot of boiling, salted water until al dente. Drain and set aside.
Whisk all of your sauce ingredients together in a large bowl. Once the sauce is combined, throw in the spaghetti and use kitchen tongs to work through the sauce. Serve hot or cold and sprinkle over a generous topping of chopped peanuts, sesame seeds and sliced spring onions. Yummy!