Easy Peanut Butter Noodles

These peanut butter noodles have “a depth of flavor and dimension that belies what a fast, easy, flexible, and mindless (and therefore brilliant) solution it is when time and energy are low,” writes cookbook author Hetty Liu McKinnon.

Think of her recipe for peanut butter noodles as a formula. The highly adaptable peanut sauce comprises “a nutty, full-bodied base thinned out with a mix of something acidic to cut through the richness, something sweet for balance, and something salty for a jolt of umami.” Is someone in the house opposed to peanut butter? Use tahini. Out of maple syrup? Use sugar or honey as the sweetener. Rice vinegar runneth dry? Turn to coconut vinegar, ACV, or even lime juice.

As for the noodles, almost any Asian variety will work: Try store-bought or homemade ramen noodles, udon noodles, or soba noodles, or swap in rice vermicelli for gluten-free diners. Nothing in the cupboard but a box of spaghetti? That’ll work too; just cook whatever you choose according to its package directions. The veggies are equally flexible. Crunchy cucumbers and green onions are great, but thinly sliced snap peas and carrots would be, too, as would leftover grilled asparagus or zucchini, jarred bell peppers, or raw shredded cabbage.

This dish is as good served right away for a weeknight dinner as it is packed up for a take-to-work lunch; store the cooked noodles, peanut butter sauce, and the chopped peanut garnish separately. And have ready chili crisp or sriracha and sesame oil, plus cilantro, toasted sesame seeds, and lime wedges for squeezing so everyone can customize their bowl as soon as they’re ready to eat.

Looking for a more substantial peanut butter noodle dish? Try Chris Morocco’s version with crispy pork, sautéed collard greens, and rice noodles, Hana Asbrink’s Chicken Noodle Salad With Spicy Peanut Sauce, Claire Saffitz’s udon with chicken and bean sprouts, or Ines Anguiano’s pork noodles with salsa de cacahuate.