Creamy Peanut Noodles

Ingredients

• 0.25 cup Peanut Butter
• 2 tbsp Chinese Light Soy Sauce
• 1 tbsp Chinese Dark Soy Sauce
• 1 tbsp Rice Vinegar
• 0.5 tbsp Sesame Oil
• 2 Garlic (cloves)
• 0.5 inch Ginger (knob)
• 1 tbsp Sugar
• Salt (to taste)
• 0.5 cup Noodle Water (up to 1 cup)
• 250 g Noodles
• 2 Persian Cucumber
• Chili Oil (to taste)

Steps

1. 1

   Bring a large pot of water to a boil and cook the noodles according to the package instructions.

2. 2

   While the noodles cook, mince the garlic and grate the ginger.

3. 3

   In a medium bowl, whisk together the peanut butter, light soy sauce, dark soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and sugar until smooth.

4. 4

   Before draining the noodles, reserve at least 1 cup of the starchy noodle water.

5. 5

   Add the reserved noodle water to the peanut sauce mixture, starting with 1/2 cup and adding more as needed until the sauce reaches a silky, pourable consistency.

6. 6

   Drain the noodles and toss them immediately with the peanut sauce until well coated.

7. 7

   Slice the Persian cucumbers into thin rounds or matchsticks.

8. 8

   Divide the noodles into bowls and top with the sliced cucumbers and chili oil to taste.

Notes

Think of this as a base recipe. You can easily add protein like chicken or shrimp, or additional vegetables if desired.

Nutrition per serving

• main
• vegetarian
• noodles
• peanut sauce
• quick dinner
• weeknight meal