Peanut butter and noodles?! Hell yes! A match made in heaven. These super simple Asian noodles are one of my favourite storecupboard dishes to make if I don’t have much food in the house, as you don’t need any fresh ingredients to make the sauce.
Nutty peanut butter is paired with zingy ginger, salty soysauce and a good dash of vinegar (traditionally Chinkiang Vinegar, but you can use balsamic instead). You just toss the sauce through some cooked Asian noodles and you’re ready to go. Oh and did I mention it’s a vegan dish if you use non-egg noodles?!
I like to eat these noodles with a fresh cucumber salad. In China, they often smack their cucumbers – bashing them with a heavy object before cutting them into chunks. This technique breaks down the cucumber’s fibers and makes it easier for the cucumber to absorb the dressing ingredients. A cool and fun technique, definitely great if you want to blow off some steam in the kitchen!
This recipe was created as part of my “Recipes for Staying Home” show, to flatten the curve during the 2020 Covid-19 outbreak. The concept is to inspire people to cook comfort dishes at home – I show basic recipes that can be adapted with all kinds of other ingredients. You can watch the episode here.