Peanut Noodles
This simple peanut dressing, on egg noodles, was so popular on Instagram that we have created a spot for it here in the recipe archive. It is best served on warm noodles. I use medium egg noodles but you can substitute for noodles of your choice.
Serve alongside a big platter of crunchy vegetables, so everyone can add their own vegetable toppings. If you wanted to add some cooked shredded chicken that would also be delicious.
n.b. this recipe is not suitable for nut allergies (peanuts). It is also not suitable for babies, as it contains honey and the low salt soy sauce, is still high in salt for a baby. But, as bigger children both my two love this fun meal!
Serves 4-6 people
Ingredients
2 heaped tablespoons smooth peanut butter (not suitable for a nut allergy)
2 tablespoons vegetable oil
1 1/2 tablespoons runny honey (not suitable for babies under 1 years)
2 tablespoons low salt soy sauce
1 tablespoon balsamic vinegar
juice of 1 lemon
250g medium dried egg noodles (4 noodle nests)
2-3 spring onions, finely sliced
serve with a platter of crunchy vegetables (suggestions below)
making the noodles ~
Cook the noodles according to their packet instructions. Meanwhile in a bowl combine the dressing: peanut butter, vegetable oil, honey, soy sauce, balsamic vinegar and lemon juice. Pour the sauce over hot noodles and combine, scatter with chopped spring onions. Serve alongside a platter of crunchy vegetables: peppers, carrots, cucumber, sugar snaps peas, cooked broccoli and so on. Enjoy!
