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These noodles can be served as a main for two – just bring some cold, cooked shrimp or shredded chicken – or put them out as a light, tangy side dish for grilled sausage.
These noodles can be served as a main for two – just bring some cold, cooked shrimp or shredded chicken – or put them out as a light, tangy side dish for grilled sausage.

Noodles in peanut sauce Add to ...

Call it a picnic, call it alfresco dining, you’ve no business opening a cooler on a patch of grass if it doesn’t include a pasta salad. Though there’s nothing wrong with the mayo classic, you can freshen the menu with this creamy but light Asian style sauce. These noodles can be served as a main for two – just bring some cold, cooked shrimp or shredded chicken – or put them out as a light, tangy side dish for grilled sausage.

Ingredients

2 tablespoons smooth peanut butter

2 tablespoons seasoned rice vinegar

1 teaspoon sesame oil

1 teaspoon vegetable oil

1 tablespoon soy sauce

1 minced clove of garlic

 2 teaspoons fresh grated ginger

2 teaspoons honey

250 g spaghettini noodles

diced cucumber

sliced spring onion

diced red pepper

cilantro

Method

In a small microwaveable bowl, heat 2 tablespoons smooth peanut butter for about 15 seconds till softened.

Add 2 tablespoons seasoned rice vinegar, 1 teaspoon sesame oil, 1 teaspoon vegetable oil, 1 tablespoon soy sauce, 1 minced clove of garlic, 2 teaspoons fresh grated ginger and 2 teaspoons honey. Whisk until smooth.

Cook 250 g spaghettini noodles till al dente. Toss with sauce.

Serve warm or cold topped with diced cucumber, sliced spring onion, diced red pepper and cilantro.

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