Crunchy Peanut Butter Pasta

When Kendrick and I lived over in Hell’s Kitchen, we used to order from a Chinese place that included a small container of sesame noodles with every delivery. I always thought, “oh, I won’t want those; how boring!”…but then ended up going for them immediately, and then taking care of the rest – cold – for breakfast the next morning.

Anyway, the other night it suddenly occurred to me that because our new go-to Chinese place doesn’t include this stuff free of charge, I haven’t had peanut butter-y noodles in almost two years. But you know what I had in my refrigerator? Peanut butter. And noodles. And some other delicious-tasting things.

Problem: solved.


What you need:

Half a box of spaghetti

1/2 cup crunchy peanut butter

2 tbsp soy sauce

1 1/2 tbsp fresh minced ginger

2 minced garlic cloves

1 tbsp olive oil

1 tbsp honey

1/3 cup chicken broth

1/4 cup chopped scallions (reserve a few for garnish)

What you do:

1. Cook pasta according to package directions. Drain and return to pot.

2. Combine peanut butter, soy sauce, ginger, garlic, olive oil, honey, and chicken broth in a small saucepan. Heat gently, stirring constantly, until smooth.

3. Toss together pasta and peanut butter sauce; serve garnished with a few chopped scallions and a curl of ginger.

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