Ten minutes, one pot, no negotiation. Peanut butter and tahini whisked into a sauce that clings to every noodle, Japanese Peanut Rayu doing the heat and the crunch, cold cucumber cutting through the lot. This is what you cook when you cannot be bothered and still want to eat well.
10 mins. Serves 2.
Ingredients
- 200g dried wheat noodles
- 3 dessertspoons Plateit Japanese Peanut Rayu
- 1 tbsp peanut butter
- 1 tbsp tahini
- 1 tbsp tamari
- 1 tbsp rice vinegar
- 1 cucumber, julienned
- Spring onion + sesame, to serve
Method
- Cook the noodles. Keep half a cup of the water.
- Whisk peanut butter, tahini, tamari, vinegar and 2 dessertspoons of the rayu with enough noodle water to make a pourable sauce.
- Toss the hot noodles through the sauce with the cucumber.
- Bowl up. The last spoon of Japanese Peanut Rayu goes on top with spring onion and sesame.
Swap it: Run the noodles under cold water after cooking and it becomes a cold noodle salad for a 35 degree day.
