500 grams fresh or dried egg noodles
2 tablespoons sesame oil
2 cloves garlic, thinly sliced
1 tablespoon finely chopped fresh ginger
2 tablespoons each smooth peanut butter and soy sauce
1 teaspoon each caster sugar and rice vinegar
2 teaspoons chilli crisp (optional)
50 grams whole roasted peanuts
Cook the noodles according to the packet instructions, then drain and set aside.
Heat the oil in a large sauté pan or wok over medium heat. Fry the garlic and ginger for 1 minute. Add the peanut butter, soy sauce, sugar, vinegar and water and whisk until well combined. Simmer for 3 minutes. Add the noodles, chilli crisp and peanuts and toss. Serve with extra chilli crisp as desired.