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
- 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)
- Cook noodles as directed.
- 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.
- 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.
- 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.
- Drain the noodles and veggies. Put ’em in a bowl. Artfully pour peanut sauce over noodles and veggies. Eat. Enjoy.