Spicy Peanut Noodles

This is infinitely adaptable—toss in any fresh veg you have on hand, sliced or diced small; add tofu, tempeh, TVP, or any pre-cooked protein, sliced or diced small.

Feeds 2 people; can be doubled

Ingredients

6 oz. dried wheat noodles (such as thin udon) or ramen noodles, or rice noodles, even spaghetti noodles in a pinch

Kosher salt

½ cup chunky or creamy peanut butter

2 Tbsp. unseasoned rice vinegar or lime juice

4 tsp. honey

1 tsp. soy sauce or tamari

1 small garlic clove, finely grated, or 2 roasted garlic cloves smashed

Freshly ground black pepper

2 small Persian cucumbers, thinly sliced

1 medium carrot cut into matchsticks or small diced

½ cup shredded cabbage

½ cup sliced radishes

2 scallions, finely chopped

3 Tbs coriander, finely chopped (optional)

⅓ cup salted roasted peanuts, coarsely chopped

Directions

Cook noodles in a large pot of boiling salted water until just al dente. Drain and rinse under cold running water; set aside.

While noodles are cooling, whisk together ½ cup chunky or creamy peanut butter, 2 Tbsp. unseasoned rice vinegar or lime juice, 4 tsp. pure maple syrup or honey, 1 tsp. soy sauce, 1 small garlic clove, finely grated, and ¼ cup hot water in a large bowl until smooth. Dressing should be the consistency of heavy cream; if too thick, add a little more water as needed. Season with kosher salt and freshly ground black pepper.

Check the drained noodles. If they are sticking together, rinse briefly to separate; drain well.

Then, transfer noodles to bowl with ½ the dressing. Reserve other half of dressing. Toss to coat.

Add to noodle bowl: 2 small Persian cucumbers, thinly sliced; 1 medium carrot cut into matchsticks or small diced; ½ cup shredded cabbage; ½ cup sliced radishes; 2 scallions, finely chopped; 3 Tbs coriander, finely chopped (optional). Toss with more dressing to taste and season well with kosher salt and freshly ground black pepper.

Divide noodles and vegetables among bowls; top with ⅓ cup salted roasted peanuts, coarsely chopped.

Enjoy!!

Note: All ingredients can be prepped ahead and kept in the fridge, including dressing. Let dressing come to room temp before using; thin with a little water if needed.