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15-Minute Peanut-y Noodles

A quick weeknight fix, for when there's not much in the fridge!
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 400 g low mein or udon noodles
  • 1 cup smooth peanut butter
  • 1/2 cup soy sauce
  • 4 tbsp maple syrup
  • 2 tbsp rice wine vinegar
  • 1 lime
  • 2 tsp sesame oil
  • salt I'm using Diamond Crystal Kosher
  • optional garnish: jammy egg green onions, finger peppers, sesame seeds and chili oil

Method
 

  1. Bring a large pot of water to boil.
  2. While you wait, make your sauce by combining 1 cup peanut butter, 1 cup soy sauce, 4 tbsp maple syrup, 2 tbsp rice wine vinegar, the juice of one lime and 2 tsp sesame oil in a small bowl. Whisk until combined.* Taste and adjust to taste.
  3. When the water boils, add your noodles and cook following package instructions. While that cooks, prep your toppings. I love using a jammy egg, sliced green onions, sliced finger peppers, sesame seeds and chilli crisp.
  4. When the noodles are cooked, reserve 1/2 cup noodle water and drain the rest. Put the noodles back into the pot and add your sauce. Turn the burner to low and mix noodles until the sauce is smooth and slightly thick. It should be saucy but not runny. Use the noodle water to help loosen the sauce, if needed.
  5. Serve the noodles with toppings of your choice and enjoy!

Notes

If your peanut butter is stiff or cold (or both!) microwave it for a few seconds to help release the oils, becoming thinner and easier to mix. But don't stress too much, it will even out when you add it to the noodles.