Serious Eats: Recipes

Melissa Roberts' Peanut Butter Noodles

[Photograph: Nick Kindelsperger]

Adapted from Jenny Rosenstrach's Dinner: A Love Story

Why I Picked This Recipe: This recipe has easy written all over it. While the noodles cook in a pot of boiling water, the sauce is mixed together in less than a minute in the food processor. Combine the two, along with some sliced cucumbers, and you're done.

What Worked: It really is as easy as it says. Plus, you could double the amount of sauce and keep some on hand if you're feeling extra lazy. I particularly liked the way the fresh ginger stood up to the creamy sauce.

What Didn't: This is called peanut butter noodles for a reason. Those with visions of sesame noodles in their minds will probably dislike the heavy peanut butter presence. Still, I wish there was more acid here. It's a little too creamy for me.

Suggested Tweaks: Garnishes are totally up to you, and I'd add as many as you have. Sugar snap peas would add a sweet crunch. Julienned cabbage would also work. And for my money, I kind of think hot sauce is essential. As for what kind to add, sriracha is a good choice, but I think sambal is probably the best bet.

Printed from

© Serious Eats