Ten-minute peanut noodles
Pantry noodles that taste like takeout and reheat without going gluey. The sauce keeps for a week in a jar.
Charted byA resident
- Prep
- 5 min
- Cook
- 5 min
- Total
- 10 min
- Serves
- 2
Effort: Low effort · Rated 4.7/5 by 3
Ingredients
- 200 gDried noodlesramen or linguine both work
- 3 tbspPeanut buttersmooth, not natural
- 2 tbspSoy sauce
- 1 tbspRice vinegar
- 2 tspHoney
- 1 cloveGarlicgrated
- to tasteChili crisp
- 2Scallionssliced
Tags
Notes from the author
Doubles cleanly. Skip the chili oil if you're eating at the desk.
Method
- 01
Boil the noodles in salted water.
5 min
- 02
While they cook, whisk peanut butter, soy, vinegar, honey and garlic with 3 tbsp of the pasta water until it pours.
2 min
- 03
Drain the noodles, toss them in the sauce off the heat, and loosen with more pasta water if it tightens.
1 min
- 04
Top with scallions and chili crisp.
Rate this recipe
2 reviews
- Priya RamanPGY-15/5
First thing I've cooked all block that wasn't cereal.
- Maya OkaforPGY-35/5
Made this twice on nights. Holds up.