Garlic Peanut Butter Noodles

Name: Garlic Peanut Butter Noodles
Cook time: 20 min
Total time: 20 min
Ingredients: 4oz Noodles, of choice such as spaghetti, udon, or ramen; 1/8 cups Creamy Peanut Butter; 1/2 tbsp Dark Soy Sauce; 1/2 tbsp Light Soy Sauce; 1 clove of Garlic, minced; 1/2 tsp Sesame Oil; 1/2 tbsp Rice Vinegar; 1 tsp Sugar; Some Sesame Seeds; Some Chili Flakes; Some Scallion

These garlic peanut butter noodles come together quickly with a rich, savory sauce that balances nutty peanut butter, soy, garlic, and a touch of sweetness. The noodles are tossed while still warm so the sauce clings smoothly to every strand, and sesame seeds, chili flakes, and scallions add the finishing crunch and freshness. It’s an easy, flavorful bowl that works with spaghetti, udon, or ramen.

These garlic peanut butter noodles come together quickly with a rich, savory sauce that balances nutty peanut butter, soy, garlic,... Show more

By iamneverfull · Original recipe

Health Grade

D+ · Occasional

Time

20 min

Price

0,61 €

Calories

660 kcal

vegetarian

quick

easy

fusion

Method

Wash the scallions

Rinse the Scallions under cold running water, then shake off the excess moisture and pat them dry so they are easy to slice cleanly.

Prep the aromatics

Trim the root end from the scallions and slice them thinly on a slight diagonal, separating the white and green parts if you like a more polished garnish. Peel the Garlic and mince it very finely so it blends smoothly into the sauce without leaving harsh, chunky bits.

Boil the noodles

Bring a large pot of water to a full boil over high heat. Add the Noodles and cook according to the package directions until just tender but still slightly firm in the center. Before draining, scoop out a few tablespoons of the hot noodle water and set it aside for the sauce.

Drain well

Pour the noodles into a colander and drain them thoroughly. Let them sit for a moment while you make the sauce so excess water does not thin it out too much.

Mix the sauce

In a large mixing bowl, combine the Creamy Peanut Butter, Dark Soy Sauce, Light Soy Sauce, the minced garlic, Sesame Oil, Rice Vinegar, and Sugar. Whisk until the mixture looks smooth and cohesive. If it feels very thick or stiff, whisk in a small splash of the reserved hot noodle water until it loosens into a creamy sauce.

Coat the noodles

Add the hot drained noodles to the bowl of sauce and toss thoroughly until every strand is evenly coated. If the sauce seems too tight or sticky, add another spoonful or two of the reserved noodle water and keep tossing until the noodles look silky and glossy rather than clumped.