Spicy Peanut sauce for noodles

I can't remember how I first started making this sauce. I had a basic peanut butter sauce that I had made ages ago that I remember having as a cold entree at several Chinese restaurants. This one is a mix of different recipes I got online as well as what I've found to have worked several times. I've made this about four times at the time of writing, three batches for myself and one for my sister.

The very first time I bought this into work, it was just vegetarian with red capsicum, onion, garlic, cabbage, carrot and noodles. K.O., watched me enviously when I ate it, and kept remarking that I should add hot water to it to rehydrate it. She kept nagging and nagging me, insisting that just a little more would help the consistency. After about five minutes of this, I gave in and let her do what she wanted.

She loved it, slurping away at the noodles and I have to grudgingly admit that it did get a lot better. K.O., had eaten all her dinner but I got full really quickly so I gave her my dinner. M for Megababe came in for dinner and she and K.O., shared the rest of my dinner. The pair of them couldn't stop talking about the peanut sauce and demanded I give them the recipe.

Since then, everyone has happily made their own version of this recipe. Its one of those good vegetable user upper type recipes. The peanut sauce goes with a heck of a lot of ingredients. M for Megababe says that she enjoys it as a hangover food, so she makes a big batch for the weekend and eats it warmed up. I prefer it cold to be honest. You can use whatever noodles you want. A lot of the traditional recipes use thin egg noodles, Hokkien noodles, but I wanted to use up these Korean sweet potato noodles that I had in the pantry for japchae. 100g of dried noodles makes a good amount for about 4-6 large serves.

I've played with the proportions a bit but it seems to be 2 parts peanut butter/ soy sauce/ hot water to 1 part sweet soy sauce/ sesame oil with Sriracha and lime juice or vinegar to mix. You want a thick, rich, salty, tangy and spicy sauce, mix it to taste but that's how I like it. The hot water is to thin out the sauce of course, the noodles tend to suck up all the sauce especially after a day in the fridge.

Ingredients for a large batch of peanut sauce:
2 tablespoons of crunchy peanut butter
2 tablespoons of soy sauce
2 tablespoons of hot water
1 tablespoon of sweet soy sauce
1 tablespoon of sesame oil
Sriracha sauce and lime juice or vinegar to taste

I have a lot of sauces

1. Mix the soy sauce, sweet soy, peanut butter and oil together until a thick paste is formed.

2. Thin it out with hot water and season to taste with Sriracha sauce and lime juice or vinegar.

An example of what to put in your noodles:
100g of dried Korean sweet potato noodles, whatever that equals cooked
1-2 large julienned carrot
1 cup of shredded cabbage
1 medium capsicum, cut into strips
1 large onion
3-4 cloves of garlic
 1/2 kilogram of cooked chicken, I pan fried mine and shredded it

1. Cook the noodles in boiling water until al dente.
2. Stir fry all the vegetables, onions, garlic first. Then carrots, cabbage and finally capsicum.
3. Pan fry your chicken until cooked through, shred with a fork once cooled down.
4. Mix everything into the peanut sauce.

Pre meat

Delicious chicken