- Prep Time 0:20
- Cook Time 0:08
- 2 Comments
If you, like me, love peanut sauce (and I, like, really love peanut sauce), this is the ultimate way to consume it. Thick, chewy (read: absorbent) noodles dragged through luscious, sweet and slightly spicy peanut sauce, topped with light, crunchy cucumber (for a bit of a break from the richness)—wow. I’m hungry again just writing that sentence. Add more veggies or some protein if you want to round this out into a one-bowl meal, or do as I do and serve it plain (warm or chilled), as a superb side dish.
- 8 oz. thick Chinese wheat noodles (I also like the ones called “Singapore style” noodles) $1.50 for 14 oz.
- 1/2 recipe peanut sauce $7
- 1/2 cucumber, cut into thin 1” strips $1 for a whole cucumber
- 1 handful cilantro, chopped price included in peanut sauce ingredients
Total Cost of Ingredients $9.50
Boil noodles according to package directions. Rinse, drain and return to the pot.
Toss with the peanut sauce until all noodles are evenly coated.
Serve, garnished with cucumber strips and cilantro.