Incredibly easy, and ridiculously good--you will want these noods on the daily, after eating them once. They take no time at all to make and maybe even less to eat if you eat (slurp) noodles like I do. This is a very peanut butter-forward recipe...which I think is wonderful. If you need a tart kick, like my husband, just squeeze some fresh lime over. YUM!
I have to make it spicy with chili flakes, but otherwise, they are perfect plain!
Notes:
PEANUT BUTTER SESAME NOODLES
Ingredients: 4 ounces uncooked udon or rice noodles, 1 1/2 tbsp. creamy peanut butter, 1/4 cup boiling water, 1-2 tbsp. soy sauce, 2 tsp. toasted sesame oil, rice vinegar (optional), sesame seeds, chili flakes (optional).
Serves 1 well.
1. Cook noodles: Place a kettle on to boil. Bring water to boil also in a saucepan and cook noodles according to package instructions.
2. Make sauce: In the bottom of a bowl, whisk peanut butter with boiling water, soy sauce and sesame oil, until thin and creamy. (You may have to dribble in extra water, depending on the thickness of your peanut butter and the temperature of the room.) Taste to see if you want extra soy, as well.
3. Finish: Drain noodles and immediately add to sauce, mix to combine. Add sesame seeds, and chili flakes if you like. Eat immediately.
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