For all the grad students with hardly a shred of time, here’s a recipe I finally wrote down three years ago:
My PB noodles recipe has traveled with me far and wide, through college to Peace Corps to Portland and now Grand Rapids [and also NYC and Boston]. It’s a family recipe of the no-food-in-the-pantry variety: quick and easy.
For the first time ever, I heard of someone messing up PB noodles. THE HORROR! To ensure that this atrocity never happens again, here are the basic ingredients. And remember, compensation is key.
- Peanut butter
- Soy sauce
- Honey (maple syrup, agave and brown sugar works for vegans)
- Hot water (I usually reserve a little bit of pasta water for this)
- Red pepper flakes (optional)
- Start with peanut butter and honey.
- Add soy sauce and mix until you have an even consistency.
- Add enough water for the desired creaminess and stir till incorporated. You’ll need to add water even if you like thick sauces because without water, the butter compound won’t coat anything.
- If it tastes too peanuty, you probably need to add more soy sauce. If it’s too salty, then more honey. If you like some heat in your food, sprinkle in pepper flakes. Keep compensating to taste!
Recommended noodles: Angel hair, soba. Rice noodles tend to get sticky fast, so they’re actually a bad choice unless you have tons of sauce, made just enough for the first round and don’t plan on having leftovers.
This can also act as a quick dressing for julienned salads (i.e.: cucumbers, carrots).