Peanut Butter and Doufuru Noodles
A rich, savoury and satisfying bowl of noodles that comes together in minutes, tossed in a creamy peanut and fermented tofu sauce. Perfect for a lazy cooking day when you want something comforting without much effort.
Ingredients
- 1 pack of Asian noodles
- 1 tbsp sesame seeds
- ½ tsp finely chopped garlic
- 1 cube doufuru (fermented tofu) about 10g
- 1 tbsp smooth peanut butter
- ½ tbsp balsamic vinegar or black vinegar
- ½ tsp sugar
- 1 tsp soy sauce
- 1 tbsp noodle cooking water
- A small handful of finely sliced spring onion, forgarnish
- A few drops of crispy chilli oil, for drizzling optional
Instructions
- Make the sauce: In a bowl, combine the sesame seeds, garlic, doufuru, peanut butter, vinegar, sugar and soy sauce until smooth. Adjust the amount of vinegar to suit your preferred level of tang.
- Cook the noodles: Cook the noodles in boiling water according to the packet instructions.
- Adjust the consistency: When the noodles are nearly done, spoon a little of the noodle cooking water into the sauce mixture to loosen it to your preferred consistency.
- Toss and serve: Drain the noodles and toss with the sauce. Garnish with spring onion and a drizzle of chilli oil if using. Serve immediately.
Add the noodle cooking water a little at a time, stirring as you go, rather than all at once. This gives you better control over the sauce's consistency and stops it from becoming too thin.
Notes
