This doesn’t taste as crazy as it sounds; as a matter of fact, it reminds me of satay bee hoon, which uses a chilli-based peanut sauce. I used instant noodles purely for convenience, but you can use “proper” pasta if you like. We were fresh out of ginger, so I used the same measure of dried oregano. I also didn’t have any spring onion, so I sliced a shallot into the mix. The result was a creamy-rich noodle dish, but I’ll probably use half a shallot or just spring onions next time for a less oniony taste.
10 mins (Prep: 5 mins. Cook: 5 mins.)
1 packet instant noodles (without seasoning)
2 tbsp sesame oil
1 1/2 tbsp peanut butter (I used smooth, not chunky)
1 tbsp honey
2 tbsp light soy sauce
1 1/2 tbsp rice vinegar
1 garlic clove, minced
1/2 shallot, sliced (or 1 spring onion, sliced)
1/2 tsp grated fresh ginger (or 1/2 tsp dried oregano)
Parsley for garnishing
1. Cook and drain the noodles per packet instructions.
2. In a medium bowl, add the sesame oil, peanut butter honey, soy sauce, rice vinegar, garlic, onion and ginger (or oregano). Stir into a smooth paste.
3. Pour the sauce over the hot noodles and mix well. Garnish with parsley.