Oriental noodles with peanut sauce

Oriental noodles with peanut sauce

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Author Connie Veneracion


  • 1/2 cup creamy peanut butter
  • 1/4 cup hoisin sauce
  • 1 tablespoon lime juice
  • 250 grams egg noodles
  • 200 grams sukiyaki cut beef cut into 1/2-inch strips
  • salt
  • pepper
  • 3 tablespoons cooking oil
  • 1 small carrot julienned
  • 15 pieces string beans trimmed and cut into half-inch lengths
  • 6 cloves garlic finely minced
  • 2 shallots finely sliced
  • 1 finger chili sliced thinly
  • 8 baby corn
  • 1/2 teaspoon sesame seed oil
  • patis (fish sauce)
  • pepper


  • In a bowl, stir together the peanut butter, hoisin sauce and lime juice with half a cup of hot water.
  • Cook the noodles in boiling water according to package directions. Drain and set aside.
  • Lightly season the beef with salt and pepper.
  • Heat the cooking oil to smoking point. Stir fry the beef just until no longer pink. Remove with a slotted spoon and keep warm.
  • Reheat the oil. Stir fry the green beans and carrot for about a minute. Remove with a slotted spoon and set aside.
  • Reheat the oil once more. Saute the garlic, shallots and sliced chili until fragrant, about 2 minutes. Return the beef and vegetables to the pan. Season with fish sauce and more pepper. Pour in the peanut sauce and stir.
  • Add the cooked noodles and toss until coated with the sauce and heated through. Off the heat, drizzle with sesame seed oil and toss a few times before serving.


Note about the baby corn:
I used fresh, not canned, baby corn so I had to pre-cook them in boiling water for about 10 minutes before cutting them. You can skip this part if using canned baby corn.