Peanut Noodles

Method5 steps · about 20 min

1. 1

   Step 1: Put the ½ cup natural peanut butter in a medium bowl. Slowly stir in an initial 2 tbsp from the listed ⅓–½ cup warm sauce water, adding it a little at a time until the mixture is a smooth paste. Keep the rest of that measured warm-water supply for step 2.

   Uses ½ cup natural peanut butter · Initial 2 tbsp warm sauce water

2. 2

   Step 2: Add the ¼ cup sauce soy sauce, 2 tbsp honey, 2 tsp lemon juice, 1 tsp sesame oil, 2 grated garlic cloves, 2 tsp grated ginger and 1 tsp sauce salt to all the peanut paste from step 1. Gradually mix in the remaining warm water from the listed ⅓–½ cup total until the sauce coats a spoon and drips easily. Use a little additional warm water only if necessary. Taste and add a little extra salt or soy sauce only if needed. Reserve this complete sauce separately; if made ahead, refrigerate it in a covered container for up to 2–3 days.

   Uses All the peanut butter and initial warm water from step 1 · ¼ cup soy sauce for the sauce · 2 tbsp honey · 2 tsp lemon juice · 1 tsp sesame oil · 2 garlic cloves, grated · 2 tsp grated ginger · 1 tsp salt for the sauce

   
3. 3

   Step 3: Bring a pot of separate noodle cooking water to a boil. Cook all 12 oz dried noodles according to their package until tender. Drain in a colander, rinse under cold running water to stop the cooking and remove excess starch, then drain thoroughly. Keep the sauce from step 2 separate.

   Uses Water to boil noodles according to the package · 12 oz dried noodles, medium-thick wheat noodles preferred · Cold running water to rinse the cooked noodles

4. 4

   Step 4: Divide all the cooked, rinsed noodles from step 3 between 4–6 small serving bowls. Set all the peanut sauce from step 2 alongside, with the optional thin cucumber, carrot or bell-pepper strips, chopped ready roasted peanuts and ready chili crisp. Keep the sauce separate so each person can adjust their bowl.

   Uses All the cooked and drained noodles from step 3 · All the complete peanut sauce from step 2, served separately · Cucumber, cut into thin strips, as desired for topping (optional) · Carrot, cut into thin strips, as desired for topping (optional) · Bell pepper, cut into thin strips, as desired for topping (optional) · Ready roasted peanuts, chopped, as desired for topping (optional) · Ready Lao Gan Ma chili crisp, as desired for topping (optional)

5. 5

   Step 5: For each bowl, add a few spoonfuls of the complete peanut sauce from step 2 to that bowl’s noodles from step 4, add any desired toppings and toss to coat. Adjust with a little more sauce as desired, keeping unused noodles and sauce separate. Serve promptly. Refrigerate leftovers in covered containers within 2 hours and use within 2–3 days. If the refrigerated sauce is too thick, stir in a little of the optional warm thinning water when serving.

   Uses One bowl of the cooked noodles portioned in step 4 · A few spoonfuls of the complete sauce, plus more as desired · Cucumber, cut into thin strips, as desired for topping (optional) · Carrot, cut into thin strips, as desired for topping (optional) · Bell pepper, cut into thin strips, as desired for topping (optional) · Ready roasted peanuts, chopped, as desired for topping (optional) · Ready Lao Gan Ma chili crisp, as desired for topping (optional) · Additional warm water only if needed to thin the sauce (optional)