When I'm at a loss for what to cook for dinner, I always make a big batch of these, since they keep really well in the fridge and need minimal ingredients. Much like my previous Udon Noodle Post, the recipe is insanely simple and very flexible as to what you want to add to these. Plus, as some of my friends know, it makes for excellent drunk food. Here is the recipe:
- One large scoop peanut butter (I use Trader Joe's Chunky Valencia Flax Butter, but use whatever you have)
- Equal part Soy Sauce
- Sesame Oil, to taste
- Two spoons reserved pasta water
- Chili/Garlic Oil, if you have that on hand.
- Lime juice, if you have it on hand
- Sriracha, to taste
- Egg noodles from the Chinese Supermarket
- Your choice of veggies (Snow peas, sugar snap peas, sauteed onions, red peppers, shredded carrot)
- Bean sprouts (optional)
- Pre-cooked tofu (optional)
Cook the noodles as according to the package. Saute the vegetables separately, or, if you don't mind raw-ish vegetables, skip this step. Toss the noodles, vegetables, and tofu in a well-mixed dressing. Add sesame seeds if you have them. Clearly, from the picture, I did not have a ton of stuff on hand, but it turned out delicious none the less! This particular dish packs really well in tupperware and doesn't need heating up, so it's a great lunch option.