I talk a lot about comfort food on this blog. I love to eat, whatever mood I’m in. This is probably why I have to deal with weight issues now. I’m not the kind of person that stops eating when I’m stressed, busy or tired. Emotions don’t play a part with my eating. The only time I won’t eat is when I’m sleeping, or really sick.

Comfort food takes on different roles in different cultures. For some it’s soup, for others its pies, congee, pasta, stew. And for some it’s a simple bowl of noodles.

Near where I work there is an incredible dumpling place that also sells super cheap, and delicious, peanut noodles. On certain days some of us in the office decide that it’s a dumpling and noodle day. And those days are great!

I finally got round to finding the ingredients for peanut noodles, thanks to Pinterest and Google. The ingredients are simple, the technique is easy, and it doesn’t take long at all.

My only advice is to make sure you have all of the ingredients ready to go, so that you don’t burn the spring onions.

These noodles served me well during the typhoon days that we had off work – the government requested that schools stay shut while roads are being cleared. Most teachers went into their schools on the second day, but we were told we could stay at home.

Luckily, I got a new gas bottle on the Monday after the typhoon as well – extremely impressive given the state of the roads with all the trees that were felled. One thing that everyone is in agreement with, regarding the typhoon, is how sad we all are that so many trees were destroyed.

So, with the new gas bottle in place, I was able to get back other types of cooking and that meant noodles.

When you’ve finished eating the noodles, drink the peanut soup. Trust me.

Ingredients

2 nests of egg noodles
2 tablespoons of chopped spring onions, plus extra for garnish
1 tablespoon coconut oil (or oil of choice)
2 tablespoons of water
3 tablespoons of natural peanut butter
1 tablespoon of soy sauce
1 teaspoon apple cider vinegar
2 teaspoons honey
1 – 2 teaspoons Sriracha
1 teaspoon sesame oil

1. Put a pot of water on the boil.
2. In a second saucepan, over medium-high heat, saute the spring onions in the coconut oil until golden.
3. Turn the heat down to medium-low and add the water, peanut butter, soy sauce, vinegar, honey and sriracha. Stir for about two minutes.
4. Place the noodles in the now boiling pan of water.
5. Remove the peanut sauce from the heat, and stir through the sesame oil.
6. Drain the noodles after 2 minutes of cooking (most egg noodles only need this long, but check the pack if they need longer). Reserve the cooking water.
7. In two bowls, evenly split the noodles and scoop the peanut sauce into each bowl.
8. Add 1/2 cup of the noodle cooking water to each bowl and mix well.
9. Sprinkle with additional chopped spring onions and a drizzle of Sriracha.