A delicious and easy 15-minute meal you can throw together with pantry ingredients and any vegetables you like. And the sauce — absolutely addicting, and useful in so many other ways!
½cupslivered radishes(julienned, or cut into matchsticks)
½cupsliced scallions(white and green parts)
Instructions
Cook noodles according to package directions.
While the noodles are cooking, put the peanut butter, water, soy sauce, lime juice, chili paste, brown sugar or honey, and garlic in a food processor or blender and process until smooth.
When the pasta is cooked, drain it and return the pasta to the pot. Add the sauce and toss until well-coated. If you need to add more hot water to loosen the sauce so it distributes easily over the noodles, add more.
Turn the pasta into a shallow serving bowl and top with the radishes and scallions. Toss and serve warm or at room temperature.
Notes
If you want to add some other vegetables, slivered peppers, or carrots, for instance, you go right ahead. Try halved and sliced cucumbers, peeled and shredded or thinly sliced carrots, tiny cooked broccoli florets, slivered bell pepper, or if you want a non-vegetarian version, shredded chicken or pork would be an excellent add-in. Again, brown sugar instead of honey results in vegan peanut noodles.
You can use tamari instead of soy sauce as well, and sub in lemon juice or rice vinegar for the lime juice.
Add some chopped peanuts on top for a crunchy topping if you like!
The noodles will keep in the fridge for several days but will get quite stiff. Bring the noodles to room temperature before serving, and toss it with another few tablespoons of hot water to loosen everything back up just before serving. These noodles are great at room temperature.