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Crunchy Peanut Butter Pasta

When Kendrick and I lived over in Hell’s Kitchen, we used to order from a Chinese place that included a small container of sesame noodles with every delivery. I always thought, “oh, I won’t want those; how boring!”…but then ended up going for them immediately, and then taking care of the rest – cold – for breakfast the next morning.

Anyway, the other night it suddenly occurred to me that because our new go-to Chinese place doesn’t include this stuff free of charge, I haven’t had peanut butter-y noodles in almost two years. But you know what I had in my refrigerator? Peanut butter. And noodles. And some other delicious-tasting things.

Problem: solved.

CRUNCHY PEANUT BUTTER PASTA (serves 2)

What you need:

Half a box of spaghetti

1/2 cup crunchy peanut butter

2 tbsp soy sauce

1 1/2 tbsp fresh minced ginger

2 minced garlic cloves

1 tbsp olive oil

1 tbsp honey

1/3 cup chicken broth

1/4 cup chopped scallions (reserve a few for garnish)

What you do:

1. Cook pasta according to package directions. Drain and return to pot.

2. Combine peanut butter, soy sauce, ginger, garlic, olive oil, honey, and chicken broth in a small saucepan. Heat gently, stirring constantly, until smooth.

3. Toss together pasta and peanut butter sauce; serve garnished with a few chopped scallions and a curl of ginger.



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March 4th, 2011 | Posted by Jordan | Eat | 12 Comments »
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  • Jennifer

    I love peanut sauce noodles and enjoy it more when I make my own. I like mine with a bit of a kick so I add a dash of cayenne pepper – the combination of sweet and spicey is so yummy. It’s a dish that always hits the spot.

  • Anonymous

    ooh, i meant to mention that – thank you! this dish is great with some red pepper flakes (or cayenne pepper) thrown in, as well. the ginger adds nice kick, too!

  • Kat

    This looks so good! I make an extremely budget version of this dish: Boil a package of ramen noodles, toss them in a frying pan for a few minutes with a bit of oil, then add peanut butter, soy sauce, and sriracha. Stir until combined and enjoy! (This dish tastes especially good at 2am.)

  • Anonymous

    YUMMM! next time i roll in at 2am, this is happening :)

  • EG

    I think this is the benchmark for a great peanut sauce recipe. I used light coconut milk. It is REALLY good. Would also be an excellent dip for home made summer rolls (really really easy to make also!)

    http://www.davidlebovitz.com/2011/01/cold-noodles-with-peanut-sauce/

  • Anonymous

    I love peanut noodles and can’t wait to give these a try, but what is really great here is that bottom picture. May be your best yet!!! Happy weekend. :)

  • Jennifer

    Interesting… curious, though: how? coconut milk in lieu of something else?

  • bergin

    I make a recipe like this with a little tofu plus cilantro instead of/in addition to the scallions. SO GOOD.

  • Anonymous

    probably instead of the chicken broth…right? you can also use plain old water as the liquid if that’s all you have.

  • Anonymous

    yum!

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  • http://logicalharmony.net/ Tashina

    This sounds SO yummy. I’m going to have to give it a try!