Ingredients
Nutrition per serving
- Calories
- 680
- Protein
- 18 g
- Carbs
- 69 g
- Fat
- 39 g
- Saturated fat
- 11 g
- Fiber
- 5 g
- Sugar
- 12 g
- Sodium
- 1,410 mg
Estimated from USDA data for 1 of 2 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Whisk the peanut butter, soy sauce, lime juice, honey, chili crisp and garlic in a large bowl.
Cook the noodles in boiling water for 2 to 3 minutes. Scoop out ¼ cup of the water, then drain.
Whisk enough of the hot noodle water into the sauce to make it smooth and glossy, then add the noodles and toss until coated.
Divide between bowls and top with the cucumber, scallions, peanuts and an extra spoonful of chili crisp.
Tips
- Natural peanut butter works too; whisk it well because it separates.
- Add shredded rotisserie chicken or a soft-boiled egg for more protein.
- Eat it warm, or chill it as a cold noodle salad for lunch the next day.
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Gear that helps
- Citrus squeezer Every drop of juice, no seeds.
- Balloon whisk Smooth sauces and lump-free batters.
- Mixing bowl set Nesting bowls for every prep job.
- Colander Drains pasta and rinses beans fast.
Pantry finds
- Chili crisp Crunchy, garlicky chili oil for everything.
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