Ingredients Jump to Instructions ↓

  1. 2 servings of noodles (any type - spaghetti works fine, but so does evey kind of Asian noodle)

  2. 3/4 cup of peanut butter (any type - I used Adams smooth)

  3. 2 garlic cloves, squoze

  4. 2 tablespoons soy sauce

  5. 1 teaspoon ginger (powdered, use more if fresh)

  6. 2 tablespoons honey (molasses or hoisin sauce work too)

  7. 2 tablespoons rice vinegar

  8. 1 teaspoon hot sauce, or more according to tolerance level

  9. Vegetables - whatever you've got on hand

Instructions Jump to Ingredients ↑

  1. Cook noodles as directed.

  2. Meanwhile, put all remaining ingredients except the vegetables in a small bowl or even coffee cup. Add about one-half cup water to stir. If using Skippy, Jiff or similar major brand peanut butter, reduce the honey. Likewise, if you’re using sweet chili sauce, reduce the honey. If using hoisin sauce, reduce the soy accordingly.

  3. Using a fork or whisk, stir until you get a nice peanut sauce consistency. Adjust seasonings to taste. No, you don’t need to cook this peanut sauce.

  4. If you’re really feeling lazy, you can toss your uncooked veggies (carrots, broccoli, for example) in with the noodles a few minutes before they’re done (be sure to time this right and don’t overcook). This also saves dishes. Otherwise you can steam the veggies separately.

  5. Drain the noodles and veggies. Put ’em in a bowl. Artfully pour peanut sauce over noodles and veggies. Eat. Enjoy.

  6. Review & Rate


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