Begin by bringing a pot of water to a boil. Add 200 g of noodles and cook according to package instructions until they are tender yet firm, about 5-7 minutes.

In a separate bowl, combine 3 tbsp peanut butter, 2 tbsp chili oil, 1 tbsp sesame oil, 2 tbsp soy sauce, and 1 tbsp rice vinegar. Whisk together until smooth, creating a luscious sauce.

Once cooked, drain the noodles in a colander and gently shake off excess water.

Add the drained noodles back into the pot and pour in the prepared sauce. Toss everything together until the noodles are evenly coated.

Sprinkle in 30 g of crushed peanuts, 50 g of fried onions, and the finely chopped spring onions. Mix gently to incorporate the toppings.

Dish up your Peanut Chilli Oil Noodles into bowls while they’re fresh and hot. Enjoy!