Ingredients

The following ingredients have 4 Servings
  • 5 Tbsp peanut butter (*see Note 1 below for options)
  • 1 Tbsp soy sauce (low sodium recommended)
  • 1 Tbsp rice vinegar (seasoned or unseasoned)
  • 1-2 Tbsp chili oil (*see Note 2 below for options)
  • 1 tsp sesame oil
  • 1/4 cup hot water (plus more, as needed)
  • 1-2 tsp cooking oil
  • 1 clove garlic (minced)
  • 1/2 tsp ginger paste (or 1/4 tsp fresh ginger minced, or 1/8 tsp dried ginger powder)
  • 12-14 oz noodles (shelf-stable or frozen, pre-soaked in warm water)
  • Additional hot water (as needed)
  • 1/4 cup cilantro (chopped)
  • 1/4 cup green onion (green part only, sliced)
  • 2 Tbsp peanuts (finely chopped)
  • Sesame seeds (optional)
  • Additional green onion
  • Additional cilantro

Instruction

  • Cook noodles, if using noodles that require pre-cooking. If using udon or similar noodles that only need soaking, soak in a large bowl of hot water. Drain after soaking and set aside.
  • In a small bowl, combine sauce ingredients and stir a bit (it won't really come together in the bowl, but will melt together in the skillet later). Set aside.
  • Heat cooking oil over medium heat in a skillet or wok on the stove-top. Add the garlic and ginger and cook, stirring, for 30-45 seconds. Add the sauce mixture and stir and heat, until the sauce melts. Add the noodles and toss to coat well with sauce. Add additional hot water, a Tablespoon at a time, as needed, to loosen the sauce to coat the noodles well. Stir in some of the green onion and cilantro (if using), reserving some for garnish.
  • Spoon noodles in to bowl. Garnish with reserved green onion and cilantro and chopped peanuts and/or sesame seeds.