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Serves 4
Preparation time: 10 min
Cooking time: 3 min
200 g noodles
5 ml (1 t) oil
SAUCE
60 ml (¼ c) peanuts, toasted
125 ml (½ c) peanut butter
80 ml (⅓ c) water
3 garlic cloves, chopped
3 cm piece of ginger, chopped
30 ml (2 T) soy sauce
15 ml (1 T) brown sugar
30 ml (2 T) lemon juice
80 ml (⅓ c) coconut milk
TO SERVE
¼ cucumber, sliced
fresh coriander to garnish
1 Cook the noodles in boiling water for 3 minutes. Rinse under cold water and drain. Coat with the oil and set aside.
2 Sauce: Blitz the sauce ingredients in a blender until smooth. If you prefer a runnier sauce, add a little more coconut milk.
3 To serve: Mix the sauce with the noodles and serve immediately at room temperature with the cucumber and coriander.
