Ingredients
Method
- Bring a large pot of water to a boil and cook noodles according to package instructions.
- Finely mince the garlic and add to a saute pan with 1 tbsp of neutral oil.
- Saute over low heat for about 2 minutes or until golden brown.
- Add in the grated ginger and saute for 1 more minute.
- Remove from heat and add in all remaining sauce ingredients. Stir / whisk in 1/4 -1/3 cup of noodle water to thin sauce to desired consistency
- Taste and balance flavor to your liking.
- Add about 1/2 of the sauce to cooked pasta and mix together. Adjust sauciness to your desired level.
- Serve with crushed peanuts, scallions, red pepper flakes
Nutrition
Notes
The sauce can get too salty very easily, try using unsalted peanut butter and low sodium soy sauce.
Peanut noodles can be eaten hot or cold.
Add in some freshly chopped veggies for a cold noodle salad, or serve alongside some steamed broccoli and grilled chicken for an easy weeknight meal.
This recipe will store in the fridge for 3 days. The sauce tends to dry up as it sits, so if you want to get it saucy again, add the noodles to a pan with a splash of water, broth, or soy sauce and heat until warm and creamy.