Peanut Butter Noodles

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• Step 1

  Cook the noodles according to the package instructions until just tender. If you like, reserve a small cup of the cooking water before draining — this can help loosen your sauce later.

  • 1 pack noodles (230 g)
• Step 2

  While the noodles cook, whisk together the peanut butter, soy sauce, rice wine vinegar, sesame oil, honey, sriracha and a few tablespoons of water in a small bowl until smooth and glossy.

  • ⅓ cup peanut butter (100 g)
  • 2 tbsp soy sauce (30 g)
  • 1 tsp rice wine vinegar (5 g)
  • 1 tsp sesame oil (5 g)
  • 2 tbsp honey (42 g)
  • 1 tsp sriracha (6 g)
  • ¼ cup water (64 g)
• Step 3

  Heat a splash of oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant and translucent (about 30–45 seconds). Pour in the peanut-sauce mixture and stir for 1–2 minutes until it thickens slightly.

  • 2 clove garlic, minced (6 g)
• Step 4

  Add the drained noodles to the skillet and toss thoroughly so every strand is coated in the sauce. If it seems too thick, stir in a little of the reserved noodle water until you reach a silky texture.
• Step 5

  Divide the noodles among serving bowls and garnish with chili flakes, sesame seeds, and thinly sliced green onions. Serve immediately while warm and enjoy.

  • 1 tsp chili flakes (2 g)
    (optional)
  • 1 tbsp sesame seeds, toasted (9 g)
    (optional) (toasted)
  • 2 stalk green onion, thinly sliced (20 g)
    (optional)