I’m not sure how I came across this recipe but I’ve made it several times since – it is quick and easy to do after work and, most importantly, Oliver-approved.
I usually omit the chili flakes for fear of getting too many and ruining it for Oliver. And I’m experimenting a bit with it: last night I added carrots (julienned and cooked with the onions) and finely-chopped spinach (added with ginger – it really just needs to wilt a bit). Brian didn’t even notice! I think you could dress this up in a million different ways.
Here is my spin on the recipe (original here at allrecipes.com):
8 ounces instant noodles (or spaghetti)
1 small onion, diced
2 tbsp sesame oil
1/2 tsp minced fresh ginger root
1/3 cup peanut butter
1/4 cup soy sauce
1/4 cup hot water
1 tbsp cider vinegar
1 tsp white sugar
1/4 tsp red pepper flakes (optional)
Cook noodles or pasta in a large pot of boiling water. Drain.
Meanwhile, mMix peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes.
Combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Add the peanut butter/soy sauce mixture and mix. Remove from heat.
Toss noodles with the sauce and serve.
Sorry, no picture! Oliver We were too anxious to eat.