INGREDIENTS
180g dry fine egg noodles
200g cucumber
12g coriander
Handful of salted peanuts
Noodles dressing
60g Jimmy’s Sate Sauce
20g crunchy peanut butter
40g white rice vinegar*
40g plum sauce*
20g light soy sauce*
10g ginger, minced
5g garlic, minced
6g pure sesame oil + some to drizzle
10g cold water
*We recommend using Amoy sauces
METHOD
STEP 1
Bring a pan of water to boil. Cook noodles according to packet instructions. Don’t overcook, you want the noodles to have bite.
STEP 2
Drain and run under very cold water for about a minute. Drain well and drizzle with sesame oil to coat then set aside.
STEP 3
Mix all the ingredients for the dressing in a small mixing bowl.
STEP 4
Cut the cucumber into fine matchsticks and roughly chop up the coriander leaves.
STEP 5
To assemble, place noodles in a mixing bowl, pour over the dressing and mix well.
STEP 6
Divide into portion in smaller bowl per person, add a generous handful of cucumbers and coriander. Sprinkle with chopped salted peanuts.
STEP 7
Mix well before eating.
TIPS
You can add shredded cold chicken or other crunchy vegetables to the noodles
For the noodle dressing, you can make more and keep in the fridge to use as dressing for salad or as a dip. It can last for a week in the fridge.
