Creamy Peanut Noodles
This recipe first appeared on Not a Chef. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
A silky, salty, and incredibly satisfying weeknight dinner that is simple to prepare and easy to customize with meat or extra vegetables.
- Time
- 15 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, peanuts, sesame, and soy
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Sauce
- 65 g
- 30 g
- 15 g
- 15 g
- 7 g
- 6 g
- 4 g
- 12 g
- 120 g
Other
- 200 g
Weights are estimates. Together, the ingredients weigh about 725 g before cooking, which is about 360 g per serving.
Steps
Bring a large pot of water to a boil and cook the noodles according to the package instructions.
While the noodles cook, mince the garlic and grate the ginger.
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.
Before draining the noodles, reserve at least 1 cup of the starchy noodle water.
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.
Drain the noodles and toss them immediately with the peanut sauce until well coated.
Slice the Persian cucumbers into thin rounds or matchsticks.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 738
- Protein
- 24 g
- Carbs
- 107 g
- Fat
- 25 g
- Fiber
- 6 g
Where the calories come from
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