Summary

Ingredients

• 500 g pasta, e.. plaited pancakes or similar
• 1 tablespoon oil (sunflower oil)
• 1 bunch spring onion (s)
• 10 chilli pepper (s), red
• 0.5 ½ cucumber (s)
• 0.5 ½ bunch coriander greens
• 50 g peanuts, roasted

For the sauce:

• 4 tablespoon peanut butter
• 1 lemon (s), squeezed
• 150 ml water
• some sugar

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Instructions

1. Cook the pasta in plenty of sparkling salted water with 1 tablespoon of oil for about 6-7 minutes. Drain and quench.
2. In the meantime, wash and clean the vegetables and coriander leaves. Cut the spring onions into thin oblique pieces. Cut the chilli peppers into wafer-thin slices, removing the seeds. Halve the cucumber lengthways, cut into 5 cm long pieces and cut them into very narrow sticks.
3. For the sauce, mix the peanut butter with the lemon juice, a little sugar and approx. 150 ml water and season with salt and pepper.
4. Mix the noodles with the sauce and mix in the spring onions and chili slices. Let it get hot while stirring.
5. Spread the pasta on plates. Arrange the cucumber sticks around the pasta. Serve the dish sprinkled with the roasted peanuts and coriander leaves.