Peanut butter noodles for when you come home too drunk to function, and too hungry to sleep. Needless to say, this dish was one of my staples when I was at university. They are also very good for hangovers.
For the sauce
1 heaped tbsp peanut butter
1 tbsp sweet chilli sauce
½ tbsp soy sauce (more can be added later to season)
½ tbsp rice vinegar
1 tsp honey
juice of at least ¼ a lime
I would go for medium egg noodles here, but rice noodles work well too. This dish isn’t refined enough for soba or buckwheat, and it would be a little ‘much’ with udon. Spaghetti does not count, under any circumstances.
If you are too drunk to be handling sharp objects, go for some frozen veggies – peas, corn or edamame. Asda does a very handy frozen stir-fry mix, which is perfect for drunken cooking. A packet of fresh mangetout/ sugarsnap peas or baby corn would also do nicely. If you feel that you could handle a knife safely, some sliced spring onions, a little sliced carrot, and a wedge of fresh coriander would be good too.
It couldn’t be simpler. Cook the noodles in boiling water according to the packet instructions. Remember to use a fork to break the block up, so that you don’t get a big solid lump of noodle.
While they are cooking, mix/melt the sauce ingredients together in a mug or bowl, using a little boiling water to melt the peanut butter into a smooth sauce.
If using any veggie additions, add them to the water with the noodles a minute or two before the end of the cooking time.
Drain the noodles, mix with the sauce and serve with extra lime juice, and fresh coriander if you have any. At this point I will usually then write my name on the noodles in siracha. And make sure you drink plenty of water.