Quarantine Recipe #2: Ben’s Noodles in peanut sauce
Hey! My name’s Ben. Aside from being an intern at Shmeal, I’m a full-time college student. My schedule is pretty crazy, and so I put together this recipe one day with a few pantry staples I had lying around. Now that we’re all under quarantine, this is a perfect recipe for when you want to elevate a few basic ingredients in your cupboards. It’s super simple to make, but definitely filling!
- ½ cup peanut butter-most recipes for cooking with peanut butter insist you use creamy, but I prefer crunchy as it adds actual bits of peanuts to the meal.
- 1 box rice noodles
- ⅓ cup soy sauce
- Sriracha, to taste
- Oz green beans (or any vegetable of choosing)
Note: For the pictures in this recipe, we used Instant ramen noodles, which I found to be a bit gummy when mixed with the sauce. Instead, I’d recommend a pad Thai rice or Udon noodle, which can hold the sauce better!
This recipe has 3 main components:
The vegetables: Toss vegetable of choice with olive oil, salt, and pepper, before baking at 350 for 20-25 minutes.
The sauce: Mix peanut butter, soy sauce, and sriracha in a bowl. Add 1 tbsp warm water at a time, stir, and let sit for a couple of minutes. The sauce will be ready when it’s pourable, but still has a nice thickness to it.
The noodles: Cook your noodles according to your package instructions, drain, and set aside (You’ll probably want to leave this step towards the end, so the noodles don’t become cold).
One everything is ready, mix the noodles and roasted vegetables in a large bowl, then pour sauce over them and stir evenly and serve!
And there you have it! A cheap, protein-packed meal. Special thanks to Spencer Yamamoto for taking the photos used in this post!