- Bring a pot of water to a boil and cook the udon noodles according to the package directions.
- While the noodles are cooking, combine the peanut butter, light soy sauce, dark soy sauce, crispy chilli oil, and black vinegar (or rice wine vinegar) in a medium saucepan. Whisk together until smooth.
- Add about ½ cup of the noodle cooking water to the sauce to thin it out and whisk again, then add the cooked noodles to the pan and toss well to coat.
- Divide the noodles between bowls and garnish with spring onions, cucumber, coriander, lime and a drizzle of crispy chilli oil.
Recipe from @madebymandy and you can check out her website here!
