Too Busy to Cook? These 15-Minute Noodles Are Game Changers!

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in saturated fat, while sunflower seed butter is nut-free.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos are lower in sodium.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier for cooking, while canola oil is a budget-friendly option.

Thinly slice 2 green onions and separate the whites and greens.

Smash 3 cloves of garlic and finely chop them.

Grate about half a teaspoon of ginger.

Cut cucumber into thin matchsticks.

Grind 2 tablespoons of roasted peanuts.

In a small container, add 3 tablespoons of creamy peanut butter, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 0.5 tablespoon of chicken bouillon powder, 1 tablespoon of vinegar, 1 teaspoon of sugar, 1 tablespoon of Korean chili pepper flakes, and 1 tablespoon of toasted sesame oil. Mix well.

Fill a pot with water and bring it to a boil.

In a wok or pan, heat 1 tablespoon of oil over medium-low heat. Add the white parts of the green onions, garlic, and ginger, and sauté for about 1 minute.

Cook the noodles according to the package instructions.

Once aromatic, add the peanut butter sauce and stir for about 1 minute.

Add 1/4 cup of pasta water from the noodles and stir for 1 to 2 minutes.

Add the drained noodles to the sauce and stir-fry for about 1 minute.

Add another 1/4 cup of pasta water and toss together for another minute.

Plate the noodles, sprinkle with green onions, add julienned cucumbers, and crushed peanuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens