A quick, delicious lunch or dinner that can be adapted to whatever you’ve got in the fridge.

  • Yields: one serving (multiply for more)
  • Difficulty: Easy
  • Total: 15 minutes
  • Active: 15 minutes

Ingredients (9)

  • 1 serving of noodles (any type – spaghetti works fine, but so does evey kind of Asian noodle)
  • 2 big dollops of peanut butter (any type)
  • 1- 2 garlic cloves, squoze
  • 4 goodly shakes soy sauce
  • 1 teaspoon ginger (fresh is best, but powdered works – reduce accordingly)
  • 1 or 2 tablespoons of honey, molasses, OR hoisin sauce (depends on what’s in the cupboard)
  • Vegetables – whatever you’ve got on hand (optional)
  • A few shakes of hot sauce, according to tolerance level (optional)
  • 2 – 3 tablespoons rice cooking wine (optional)


  1. Cook noodles as directed.
  2. Meanwhile, put all remaining ingredients except the vegetables in a small bowl or even coffee cup. Add enough water (start with a 2-3 tablespoons) to stir. If using Skippy, Jiff or similar major brand peanut butter, reduce the sugar. Likewise, if you’re using sweet chili sauce, reduce the sugar. If using hoisin sauce, reduce the soy accordingly.
  3. Using a fork or whisk, stir until you get a nice peanut sauce consistency. I like mine thick enough to stick to the noodles. Add more water if you need. Stop, taste, and adjust seasonings. 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.