- 500g Asian noodles
- 4 to 5 green onions/scallions, sliced
- 4 cloves garlic, minced
- 1/2 cup vegetable broth
- 1 teaspoon cornstarch
- 1/3 cup soy sauce
- 2 tablespoon tomato sauce
- 1 tablespoon vinegar
- 2 tablespoon Wilson’s Peri-Peri Flavoured Oil
- 1 teaspoon sugar
- 1/3 cup peanuts
- 1 cucumber, sliced thin
- 1 x red chilli, sliced thin for garnish
Cook the pasta or noodles according to the package instructions. Drain well and set aside. (You can also use pre-cooked leftover spaghetti.)
In a large skillet or wok, sauté the green onions and garlic in Wilson’s Peri-Peri Flavoured Oil for just a minute or two.
Stir in the vegetable broth, cornstarch, soy sauce, tomato sauce, vinegar, 1 tablespoon Wilson’s Peri-Peri Flavoured Oil and sugar, whisking to dissolve and combine the cornstarch well.
After 2 to 3 minutes, add the cooked pasta or noodles, stirring and tossing to combine well.
Allow to cook just until heated through and sauce has thickened, then add peanuts and cucumber and heat for just another minute or two.
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