English22 min
Peanut noodles
Noodles with peanut butter and carrot.
Keeps: Fridge 3d · Freezes. Most cooked meals are fine for 3 days in the fridge, or about 2 months frozen.
4
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
319
Calories
1,278 kcal in this batch
Protein
12.2 g
Fat
8.9 g
Carbs
48.6 g
Per serving stays put. Amounts follow the headcount.
Ingredients
Vinegar
Lemon juice · 1:1. Same job: acid. Taste before you add more.
Method
- 1
Boil the noodles in salted water until tender.
- 2
Drain them.
- 3
Stir the peanut butter, the soy sauce, the vinegar, the sugar, and the hot water until smooth.
- 4
Toss the noodles with that sauce.
- 5
Grate the carrot on top.
Cook's notes
If the sauce is too thick, add another splash of hot water.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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