Peanut Butter Noodles

Peanut noodles were a popular dish in 10-year-old-Christy’s repertoire (and also one of five things in said repertoire). As a 10 year old I would smother my noodles in lao gan ma chili crisp – clearly, not much has changed. This recipe makes enough sauce for 2 bunches of dried noodles.

Since the sauce can dry out, it’s best to mix it all together right as the noodles are done cooking. If needed, adding a little neutral oil can help too, especially if your peanut butter is on the drier/older side! These can be served warm or cold :3

I used:

• 3 tbsp peanut butter (smooth or crunchy both work)
• 2 tbsp soy sauce
• 2 tsp black vinegar
• 2 tsp toasted sesame oil
• 2 tsp hot water (use reserved noodle cooking water)
• noodles, cooked and drained
• garnish (optional): chili oil, crushed peanut, scallions, cilantro

To make:

• Mix all wet ingredients together, until you get to a creamy consistency, adding more water as needed
• Coat noodles with sauce
• Garnish + serve!