You can find lots of different noodles in an Asian supermarket which would no doubt be delicious coated in this nutty sauce, but I do love those packets of thick worm-like udon noodles which just need a quick blast in a pot of boiling water.
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5 tbsp crunchy peanut butter
1 tbsp dark soy sauce
1 tbsp rice wine vinegar
3 tbsp chilli oil
1 tsp sesame oil
1 clove garlic, finely grated
1 thumbsized piece ginger, finely grated
1 red chilli, finely sliced
14 oz udon noodles
6 spring onions, finely sliced
2 tbsp sesame seeds, toasted
5 tbsp crunchy peanut butter
1 tbsp dark soy sauce
1 tbsp rice wine vinegar
3 tbsp chilli oil
1 tsp sesame oil
1 clove garlic, finely grated
1 thumbsized piece ginger, finely grated
1 red chilli, finely sliced
400g udon noodles
6 spring onions, finely sliced
2 tbsp sesame seeds, toasted
Saucepan