Peanut Sauce Noodle

Peanut Sauce Noodles

This is an interesting recipe. You can make this at least 5 hours in advance and it can be eaten warm or cold – hence making it an ideal party dish.  Apart from the vegetables mentioned, you can also serve with blanched pea sprouts (doumiao) or julienned carrot.

Preparation time: 25 minutes

Cooking time:           15 minutes

Serves:           4

100 g smooth peanut butter

1 tablespoon Q.B.B. Pure Ghee

1 teaspoon Chinese sesame oil

80ml water

30 ml soy sauce

60 ml apple cider vinegar

2 tablespoons lemon juice

20 g caster sugar

Salt and pepper to taste

250 g dried egg noodles

300 g cooked prawns, peeled and deveined, leaving tails intact

100 g red capsicum, seeded, thinly sliced

100 g cucumber, halved lengthways, sliced diagonally


  1. Whisk the peanut butter, Q.B.B. Pure Ghee, sesame oil, water, soy sauce, vinegar, lemon juice, sugar, salt and pepper in a bowl until well combined and smooth.
  2. Cook the noodles in a large saucepan of boiling water for 3 minutes or until tender. Drain.
  3. Return to pan. Add peanut sauce (Step 1) and toss to coat well.
  4. Place on a serving plate.
  5. Add the prawns, capsicum and cucumber and toss to combine.
  6. Transfer to a platter and serve warm or cold.





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