Dan dan noodle jaffle

This is my riff on tinned spaghetti jaffles. Growing up in a Chinese household meant that I didn’t learn to use a knife and fork until I was in my teens, and Tip Top white bread and SPC spaghetti were exotic ingredients in our kitchen. 

I’ve swapped out the sesame paste that is traditionally used in the sauce for peanut butter, which is spread in the jaffle to make an oozy layer. These noodles are not usually very saucy, which means no soggy fall-apart jaffles, the inevitable fate of many a spaghetti toastie. A jaffle maker is key for this recipe - a sandwich press or pan-frying just won’t do.