You can make this noodle dish at least 5 hours in advance and it can be eaten warm or cold – making it an ideal dish for any festive occasion. Apart from the vegetables mentioned, you can also serve with blanched pea sprouts or julienned carrot.

𝗣𝗘𝗔𝗡𝗨𝗧 𝗦𝗔𝗨𝗖𝗘 𝗡𝗢𝗢𝗗𝗟𝗘

100 g smooth peanut butter

15 ml canola oil

5 ml Chinese sesame oil

100 ml water

30 ml soy sauce

40 ml apple cider vinegar

50 ml lemon or lime 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, seeded and cut into strips or julienned

METHOD

To make Peanut Sauce, whisk the peanut butter, canola oil, sesame oil, water, soy sauce, vinegar, lemon juice, sugar, salt and pepper in a bowl until well combined and smooth.

Cook the noodles in a large saucepan of boiling water for 3 minutes or until tender.

Drain and place cooked noodles in a mixing bowl.

Add prepared peanut sauce and well so that noodles are coated with the sauce.

Add the prawns, capsicum and cucumber and toss to combine.

Transfer to a platter and serve warm or cold.

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