This dish is simple and a favorite in our house. I usually have all the ingredients on hand for a quick weeknight meal. You probably have most if not all the ingredients on hand. I use Udon noodles (I find them in our Asian section at the grocery store) but you could use other noodles you have on hand. Although I highly recommend the Udon noodles- they are wonderful! If you don’t have rice vinegar on hand you should pick some up at the store the next time you are there. Rice vinegar is a staple in our pantry, I use it in this recipe and also for salad dressings as a change from other types of vinegar.
1 package Udon Noodles (about 12.8 oz)
1/2 cup natural peanut butter
3/4 cup boiling water
4 sliced scallions
4 tablespoons reduced-sodium soy sauce
3 tablespoons rice vinegar
1 clove garlic, minced
1/2 teaspoon sugar
Cayenne pepper, to taste
1. Cook pasta according to instructions on package (reserve 3/4 cup of boiling water). Drain pasta and set aside. Do not rinse pasta when finished.
2. Whisk reserved boiling water with peanut butter until smooth.
3. Stir in scallions, soy sauce, rice vinegar, garlic, sugar and cayenne.
4. Toss peanut butter sauce with pasta.
Source: Adapted from Real Age