Chilli Peanut Butter Noodles, perfect for lunchboxes or as a dinner.



  • 400 g fresh udon noodles
  • 3 tbsp crunchy peanut butter
  • 2 tbsp dark soy sauce
  • 1 tbsp rice wine vinegar
  • 2 tbsp chili oil
  • 2 tsp sesame oil
  • 2 red chilies, thinly sliced
  • 2 garlic clove, peeled
  • Thumb-sized piece of fresh ginger, peeled
  • 2 spring onions
  • 1 tbsp sesame seeds, toasted


  1. Make sure you have a large saucepan of water up to boiling point.
  2. Add the noodles and cook for 3 minutes or until tender.
  3. Meanwhile, put the sesame oil, peanut butter, soy sauce, rice wine vinegar and sliced chillies in a large pan, grate in the garlic and ginger. Place over a medium heat and whisk together until smooth.  Loosen the mixture with a little water, adding a tablespoon at a time until you have a sauce that is thick but loose enough to fall off the back of a spoon.
  4. Drain the noodles and add the peanut butter sauce and toss through to coat the noodles. Garnish with sliced spring onions and sesame seeds and serve straight away.