Serves 2. A meat-free meal that is spicy, rich and satisfying. Intensely flavored gochujang and peanut butter add body to the sauce, and the pulled crispy mushrooms will soon become your new addiction ...

The sauce: Mix directly on the plate: soy sauce, peanut butter, crushed garlic clove and ginger, gochujang (Korean fermented chili paste), honey and water. Step 3: ...

Cold rice noodles, carrots, cucumber, mint, napa cabbage, and peanuts are tossed with a sweet, savory, and citrusy sauce. You ...

Stir in the peanut butter mixture, followed by the pasta. Cook, stirring and tossing with tongs, until the pasta is shiny and the sauce clings, 2 to 4 minutes.

While the pasta is cooking, in a small bowl, whisk together the peanut butter, soy sauce, oyster sauce, ½ teaspoon pepper and the reserved water. In a 12-inch skillet over medium-high, heat the ...

Ingredients 1 recipe Peanut Sauce 8 ounces dried udon or rice noodles 1 tablespoon tamari 1/2 English cucumber, julienned 1 medium carrot, julienned 7 ounces extra-firm tofu, cut into thin strips ...

The base for this peanut sauce is peanut butter (shocker!), but the sauce itself is extremely riffable. Use creamy or chunky. Or try it with any other nut or seed butter. Toss in some peanuts ...

Heat 2 Tbsp. unsalted butter in same skillet over medium until foaming, then add scallions, 8 garlic cloves, thinly sliced, ¼ tsp. crushed red pepper flakes, and ½ tsp. Diamond Crystal or ¼ tsp ...

1 Tbsp sesame or canola oil 1/4 cup water 1/4 cup peanut butter 1-2 Tbsp Sriracha Splash of low sodium soy sauce (use tamari for gluten-free) Salt and pepper, to taste Chopped scallions, for garnish ...

Eric Kim’s new recipe is a soy-spiked classic in the making. By Emily Weinstein Less is more: These are words to live by in the kitchen, especially midweek between 5 and 8 p.m. There are no ...