Peanut and cucumber noodles recipe
Creamy, salty and slightly spicy! These slurpy peanut and cucumber noodles are one of my favourite quick meals to make.
Servings: 2 people
Ingredients
- 200 g noodles of your choice I like using Taiwanese-style knife cut noodles
- 1 Lebanese cucumber or half a Continental cucumber
- 2 tbsp peanut butter
- 2 tbsp dark soy sauce
- 1 tbsp sriracha
- 1 tbsp sesame oil
- Juice of 1/2 lime
- 2 cm piece of ginger minced
- 1 garlic clove minced
- Optional garnish: spring onion, coriander, chilli crisp
Instructions
- Bring a pot of water to a rolling boil and cook your noodles.
- Meanwhile, make the sauce - start by slicing the cucumber in half and use a spoon to scrape out the flesh, directly into a blender.
- Slice the remaining cucumber into crescent moons and divide equally between two serving bowls.
- To the cucumber flesh, add the peanut butter, dark soy sauce, sriracha, sesame oil, lime juice and grated ginger and garlic.
- Blend until you have a completely smooth sauce.
- Pour the sauce into your serving bowls, then add the cooked noodles to each and toss to coat evenly.
- Serve with your choice of garnish - I like to add chopped coriander, spring onions and a spoonful of chilli crisp for a bit of extra heat.
