Crunchy peanut butter noodles
- Cook egg noodles in gently boiling water for 3 to 4 minutes, until just tender to the bite when you taste a piece. Drain well and toss with sesame oil to stop noodles sticking together.
- Blend peanut butter, grated fresh ginger, dark soy sauce and water together to make a creamy dressing.
- Mix noodles with the roasted peanut butter dressing. Serve scattered with roasted peanuts.