A quick, delicious lunch or dinner that can be adapted to whatever youve got in the fridge.
INGREDIENTS
1 serving of noodles (any typespaghetti works fine, but so does evey kind of Asian noodle)
2 big dollops of peanut butter (any type)
1- 2 garlic cloves, squeezed
4 heavy shakes soy sauce
1 teaspoon ginger (fresh is best, but powdered worksreduce accordingly)
1 or 2 tablespoons of honey, molasses, OR hoisin plum sauce (depends on whats in the cupboard)
Vegetableswhatever youve got on hand (optional) broccoli, onions, carrots, peppers, tomatoes, mushrooms
A few shakes of table hot sauce, according to tolerance level (optional)
23 tablespoons rice cooking wine (optional)
INSTRUCTIONS
Cook noodles as directed.
Meanwhile, put all remaining ingredients except the vegetables in a small bowl or even coffee cup. Add enough water (start with a 2-3 tablespoons) to stir. If using Skippy, Jiff or similar major brand peanut butter, reduce the sugar. Likewise, if youre using sweet chili sauce, reduce the sugar. If using hoisin sauce, reduce the soy accordingly.
Using a fork or whisk, stir until you get a nice peanut sauce consistency. I like mine thick enough to stick to the noodles. Add more water if you need. Stop, taste, and adjust seasonings. No, you dont need to cook this peanut sauce.
If youre really feeling lazy, you can toss your uncooked veggies (carrots, broccoli, for example) in with the noodles a few minutes before theyre done (be sure to time this right and dont overcook). This also saves dishes. Otherwise you can steam the veggies separately.
Drain the noodles and veggies. Put em in a bowl. Artfully pour peanut sauce over noodles and veggies. Eat. Enjoy.
