Ethnic Edibles, Staple

Peanut Sauce Noodles

Posted by devagi

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.


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


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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