The sauce: Mix directly on the plate: soy sauce, peanut butter, crushed garlic clove and ginger, gochujang (Korean fermented ...

For this recipe from our book “Cook What You Have,” which draws on pantry staples to assemble easy, weeknight meals, you can use udon ... peanut noodles. Whisking together soy sauce, peanut ...

Lots of different noodles would no doubt be delicious coated in this nutty sauce, but I do love those packets of thick udon noodles ... heat whisk together the peanut butter, soy sauce, rice ...

Bouncy udon noodles, leftover chicken and crisp cucumber matchsticks, tossed in a delicious, peanut-packed sauce. This recipe uses real peanuts instead of peanut butter, making it great for anyone ...

These peanut butter noodles have “a depth of flavor and dimension that belies what a fast, easy, flexible, and mindless (and therefore brilliant) solution it is when time and energy are low ...

The original dish featured instant noodles (without the flavour pack ... you don't want to end up with peanut butter. If you don't have a mortar, roughly chop the nuts. Buy the thinly sliced ...

Meanwhile, to make the sauce, place the peanut butter, soy sauce, vinegar, chilli flakes and water in a small saucepan and heat together gently, stirring until well blended. Add the noodles and ...

mushrooms and peanut sauce. Finished with Thai basil leaves and roasted peanuts, this vegetarian udon stir-fry is a fresh and fast dinner that doubles as a light lunch. Cook noodles in a large ...

This riff uses chubby udon noodles, soy sauce, and a dab of assertive Korean doenjang in the butter sauce. If you can’t find doenjang (fermented soybean paste), double up on a light miso instead.

Peanut butter noodles might sound like an Americanised version of a Chinese dish, and you can find this item on menus all around New York’s Chinatown, but its origins don’t lie there.