10-Minute Peanut Noodles
Dried, fresh or homemade noodles would work well with this sauce, and choose your favourite noodle shape - we like thicker noodles as they feel more substantial and get evenly coated in sauce. Feel free to boil vegetables along with the noodles, ribbon some cucumber to serve alongside, or cook some meat or a fried egg to add as a protein garnish.You Po Mian is often flavoured with a lot of garlic, around 4 cloves. I've been pathetic and gone for 1 (large) clove.
Servings: 2
Ingredients
- 2 nests of noodles if using dried (or vacuum-packed fresh) or 100g fresh noodles
- 75 ml flavourless oil with a high smoking point e.g. sunflower or vegetable
- 2 spring onions chopped
- 1 large clove of garlic crushed
- 1 tsp chilli flakes hot or mild depending on your tolerance
- ½ tsp MSG (optional)
- ½ tsp sugar
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 2 tbsp smooth peanut butter
- Cucumber, chopped spring onions, salted peanuts, chilli flakes to garnish
Instructions
- Bring a saucepan of water to boil over high heat. Meanwhile, warm the oil in a small saucepan over medium heat.
- Measure all the sauce ingredients in a large heatproof mixing bowl - the spring onions, crushed garlic, chilli flakes, MSG, sugar, soy sauce, rice wine vinegar and peanut butter. Roughly stir it together.
- Add the noodles to the boiling water and cook according to packet instructions.
- Once the oil is starting to shimmer and you see the surface is rippling, it is hot enough. Carefully remove it from the heat and gently pour it over the sauce ingredients (take care not to pour it over you too). Stir it all together as you pour to ensure everything is evenly coated.
- Once the noodles are cooked, fish them out with tongs and place them directly in the sauce. Stir to coat and serve with cucumber ribbons, chopped spring onion, chilli flakes and salted crushed peanuts.