Peanut Butter Noodles Recipe | olivemagazine

Ingredients

• mixture of sugar snap peas, green beans, carrot ribbons, baby corn and baby pak choi leaves
• 300g straight-to-wok udon noodles
• 3 tbsp smooth peanut butter (use a deep roast one if you can)
• 2 tbsp light soy sauce
• 1 tsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp shaoxing wine
• 1 tbsp finely grated ginger
• 1 tbsp chilli crisp plus extra to drizzle
• spring onions sliced
• toasted sesame seeds