I don’t make peanut sauce nearly enough. I forget how easy it is, and that I usually already have all the ingredients on hand. I’ve made other variations before, but this time I wanted to simplify it down to just the necessary six ingredients. It takes about 5 minutes (tops) to stir it together… then toss it with noodles & veggies. Dinner is done.
We rarely have leftovers at the end of a meal, but when we do, this is what my lunch looks like the next day. Of course you could just eat the cold noodles on their own, but I get bored easily so this is an example of how I like to slightly switch things up. In this case, I loved the creamy noodles in the crispy lettuce leaves. (And a little extra spice).
- 1/4 cup creamy, natural peanut butter
- 1.5 tablespoons sesame oil
- 1 teaspoon soy sauce or tamari
- 1.5 teaspoons rice vinegar or fresh lime juice
- 1/2 teaspoon freshly grated ginger (I keep mine in the freezer)
- 1/2 teaspoon sriracha
- water, to thin, if necessary
- 8 oz. package soba noodles (or regular pasta, or rice noodles)
- shiitake mushrooms
- red peppers
- chopped scallions
- sesame seeds
- crushed peanuts
- In a small bowl, mix together the ingredients for your peanut sauce.
- Cook noodles until al dente.
- Heat a skillet to medium, add a little oil. Add the mushrooms & eggplant and let cook for a few minutes until the mushrooms become soft. Add the red pepper and scallions and cook for a few minutes more. Add a splash of soy sauce if you wish.
- Toss noodles with as much of the peanut sauce as you like. Add veggies. Taste and adjust seasonings.
- Top with sesame seeds and crushed peanuts. Serve warm or cold.
Sub in whatever veggies you like.
Store extra peanut sauce in the fridge for up to a week.
- leftover peanut noodles
- lettuce cups
- crushed peanuts
- ponzu sauce for dipping (or 1/2 soy sauce, 1/2 rice vinegar)
- (optional - extra peanut sauce)
- Place leftover noodles in lettuce cups and add sriracha and more crushed peanuts on top. Dip in ponzu sauce and enjoy!