- 2 blocks of fine egg noodles
- 100g peanuts, not dry roasted
- 1 chili pepper, finely chopped (or ground if it's a dried pepper)
- 2 cloves of garlic, peeled and finely chopped
- 3 tomatoes, finely diced
- 1 tbsp white wine vinegar
- 150ml white wine
- 150ml orange juice
- 150ml cold water
- Put the egg noodles in a bowl and cover with cold water. Leave to soak while you prepare the other ingredients so that they soften up.
- Put the peanuts inside a polythene bag and then put another bag around that bag. Crush the peanuts by hitting them with a rolling pin or the bottom of a wine bottle. You want them to be fairly finely crushed with quite a bit of fine powder.
- Once the peanuts are suitable crushed, mix them with the pepper, garlic, tomatoes, vinegar, wine, orange juice and water in a medium sized saucepan.
- By now the noodles should hopefully be soft enough to add to the saucepan, but if they aren't then it's not the end of the world if you snap them in half when adding them to the pan.
- Heat the saucepan on a medium heat until it starts to bubble. Stir every 5 minutes or so to check it's not sticking.
- Simmer for 20 minutes, or until almost all the liquid has boiled off or been absorbed by the noodles.
- Serve garnished with a couple of peanuts and a bit or coriander leaf if you've got any around.