Peanut Noodles

How to Make Peanut Noodles

Vegan, extremely calorie dense and filling. Takes 30 minutes and bowls are later hard to clean. Delicious.

• 500g of spaghetti

• 340g jar of peanut butter

While spaghetti is cooking, mix peanut butter with soy sauce (I use between 50% and 100% of the volume, entirely by eye, I would start low, mix and taste for desired saltiness). I go for deep but not dark brown, whatever that means.

You now have options - putting water in with the soy sauce will make that mixing and later mixing much easier, also makes the sauce liquidier. You can also do no water in which case it becomes more of a paste, and explanation of what to do with that comes later.

Then like 2 tsp of garlic powder and 3-4 ginger powder [this will be to taste].

2-4 capfuls apple cider vinegar (optional).

I used to drain the pasta, put it back in the pot and then scrape the sauce into it, mixing actively with tongs or a wooden spoon. This will give you a workout. It's easier the more water you mixed in in advance or the more water you mix in now or the more water you leave on the pasta (ie you can just not drain it completely).

I now put the pasta into the sauce (I mix the sauce in a huge bowl) and I like that better but probably just because it keeps my pot clean.

I recommend smaller portions the first time you try so you can figure out your own ratios, I've scaled up a lot. This makes a ton, like probably 4-5 dinners.

Veg that would go well: cucumber strips, snap peas, carrots, green onions