150gramsof rice noodlesor any kind of noodles ( or 3 nests )
PEANUT BUTTER SAUCE:
5tbsppeanut buttercrunchy or creamy, you choose
2small cloves of garlicminced
1tbsplight soy sauce
1tbspsrirachaor any spicy sauce – use only 1/2 tbsp if you don't want it very spicy
1/2tbsplemon juice
1tbspmaple syrup
5tbspwater
1/2tbspsesame oiloptional but definitely recommended
OPTIONAL TOPPINGS:
Sesame seeds
Chopped spring onions
Instructions
Boil the rice noodles as per package instructions.
While the noodles are boiling, add all sauce ingredients to a blender and blitz until smooth sauce.
Alternatively, you can whisk all the ingredients together.
Pour the peanut sauce over the cooked noodles and mix well. Transfer to serving bowls and add some sesame seeds or spring onions before serving.
Video
Notes
The cooled leftovers will keep well in an air-tight container in the fridge for up to 3 days! The nutritional value above is based on making this recipe WITHOUT the oil.