There’s something about Asian noodle dishes that make them incredibly addictive. They’re great hot or cold, and easy to make at home. I store an arsenal of basic Asian ingredients in my pantry, so slapping this together is no effort at all. And if you don’t have Asian noodles around, chances are you’ve got a box of pasta, which works just as well.
Next time you’ve got a bunch of people coming over, cook a batch a few hours beforehand and let it come to room temperature. It’s great with anything, really. Grab a bag of frozen egg rolls or some potstickers, and you’ve got great munchies for your guests.
Adding boiled and chilled shrimp to these noodles makes it a cool meal. I usually double the sauce recipe when I do that.
If you need to go gluten-free, use GF pasta…and you can find gluten-free hoisin sauce in the Asian food section of most supermarkets.
4 tablespoons creamy peanut butter
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 teaspoon Chinese chili garlic sauce (more, if you like it spicy!)
16 oz. package Chinese noodles or pasta
Combine the peanut butter, hoisin sauce, sesame oil, and chili garlic sauce in a bowl. Set it aside. I keep my peanut butter in the fridge once the jar is open, so sometimes it’s a bit thick. So I just zap it in the microwave for about 10 seconds to soften it up.
Boil the noodles or pasta until al dente. Drain it and place it in a large bowl.
Mix the noodles with the sauce.
Devour!
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