When I’m in a hurry or starved for carbs, this is my go-to recipe. In ten minutes, I can have this noodley-nutty dish on the table. And that’s without making a trip to the grocery store. With a handful of noodles, some peanut butter, a lemon, and the usual refrigerator condiments, this dish is a breeze.
This foolproof noodle bowl can be made ahead and kept refrigerated for a few day, then served hot or cold. If there are any leftovers—which is unlikely—they work well the next day or in a packed lunch. Should they dry out, just add a bit of water before re-warming.
Basic or Embellished: Still Good
You can keep this dish basic, as I have, or you can add chopped steamed asparagus or broccoli and top with a few crushed peanuts. For added protein, shred a bit of deli chicken into the bowl. Over time I’ve tailored the recipe to my taste. I use a bit less sugar than called for and often add a shot of Sriracha or my favorite Vietnamese fish sauce.
1/4 cup peanut butter
2 tsp. soy sauce
1 Tbs. brown sugar
1 Tbs. fresh lemon or lime juice
1/2 cup water (or half coconut milk)
1/8 tsp. sesame oil
Red chili flakes, to taste
Chili garlic sauce, to taste, or 1 clove crushed garlic
Combine all ingredients with a whisk in a small bowl, adding the water last. Pour into a small saucepan and heat over medium heat until sauce begins to bubble and thicken. Add a bit more water if sauce gets too thick. Serve hot or cold, store leftovers in the refrigerator for up to 3 days. (Recipe adapted from Cooking with Amy, who called it one of the most popular recipe on her blog.)