150 g Chinese egg noodles
1 tsp peanut butter
1 tsp sesame oil
2 tsp red chilli paste
1 tsp dark soy sauce
1 tsp vinegar
2 tsp sesame seeds, dry roasted till slightly browned
2 tbsp spring onion greens, chopped
2 tbsp peanuts, crushed
- Heat water in a large pot. When it comes to a boil, add 1 tsp salt, add the noodles and let it cook. It usually takes 8- 10 minutes.
- Heat peanut butter and sesame oil in a wok. Add red chilli paste. Cook for 30-40 seconds. Add soy sauce and vinegar.
- Drain the noodles and add them in the wok. Mix everything using tongs or forks.
- Transfer it in a serving bowl. Garnish with sesame seeds, crushed peanuts and spring onion green.