Peanut Sauce (and Noodles)

Mm, peanut noodles.  I always see on Food Network how they microwave peanut butter and it melts, making a beautiful sauce.  I kind of forgot there were other steps…

The first time, I thought I’d take a big bowlful of just-cooked egg noodles, plop a couple of spoonfuls of peanut butter over the still-piping-hot noodles, and then ladle a few spoons of the pasta cooking water in as necessary.  Yeah… that didn’t work too well; the peanut butter melted, but it just didn’t have the oomph I wanted. 

So next I Google’d a recipe and found a terribly inaccurate one on… I forget what website, I’ve banished it from my mind.  Silly me, who never ever follows recipes, decided since I messed up last time, I should follow it pretty closely… well, 2 tablespoons of peanut butter with 2 tablespoons of soy sauce equals really salty, disgusting mess.  I had to add so much sugar to it that I don’t think anything good came of me eating it all…

Finally, this is my last attempt.  I insist you try your own measurement ratios because everyone likes it differently, but let’s guess around a tablespoon of soy sauce to a cup of peanut butter or a little less PB should be good.

peanut butter
soy sauce
minced garlic
honey, to taste

In a small saucepan over low heat, combine ingredients until thoroughly integrated. 

Enjoy as sauce over noodles, dip for grilled meats, whatever!!!

I tossed mine with cooked “wide” (it said wide on the package but they certainly didn’t feel or look wide…) egg noodles, cubed cucumber and julienned carrots.  The carrots were good, but the cucumbers (English/seedless/burpless kind wrapped in plastic) really brought the whole dish to another level… with its cool bite, burst of moisture, just perfectly with the peanut sauce. 

Happy Eating!!!