Peanut butter chilli oil noodles

Sauce

• 3–4 tbsp peanut butter. I prefer plain, but chunky works
• 2–4 tbsp soy sauce, more or less to taste
• 2 tsp dark mushroom soy sauce, optional, for colour
• 2 tbsp garlic chilli oil, or a chilli oil with sediment
• 2 tbsp gochujang
• 1–2 tbsp rice vinegar. Chinese black vinegar or regular vinegar both work
• 2–4 tsp sugar, optional, if you want it sweeter
• 4–6 tbsp water

Noodles

I use 2 packets of udon, one for each person. Knife-cut noodles are better if you can find them, because they hold on to the sauce more.

To finish

• Spring onions, chopped
• Coriander, chopped
• Sesame seeds
• A drizzle of sesame oil

Method

1. Make the sauce first, so it’s ready the second the noodles are done. Mix everything in a large bowl until the peanut butter is smooth (unless you’re using chunky). Taste it and adjust. If your peanut butter is sweetened, skip the sugar.
2. Cook the noodles as the packet says, or until they’re as chewy as you like them.
3. Drain them and put them straight into the sauce, then toss well so they’re coated.
4. If the sauce is too thick to mix easily, loosen it with 1–2 tbsp of the noodle water.
5. Top with the coriander, spring onions and sesame seeds, and a drizzle of sesame oil.