• 250 g egg noodles
• 1 c crunchy peanut butter
• 3 tbsp grated fresh ginger
• 3 cloves garlic peeled and chopped
• 3 tbsp sweet chilli sauce
• 1 fresh chilli finely chopped
• ½ c light soya sauce
• ½ chopped coriander leaves

Place the noodles in a pot of boiling water and cook until tender. Drain and rinse under cold water. Place all the ingredients for the sauce in a pan. Cook together until thickened and then add in the noodles. Serve in bowls topped with the fresh coriander.