Peanut Butter Noodles | 2 Dollar Chow Mein Copycat Recipe | Montreal Streetfood

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter has lower calories, while sunflower seed butter is nut-free.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more budget-friendly.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower on the glycemic index, and maple syrup is often on sale.

Blanch the fresh egg noodles in boiling water for a short time to remove excess starch and hydrate them, then drain the water.

Heat a pan with a little oil and add the blanched noodles to crisp them up.

Add a dash of soy sauce to the noodles in the pan to enhance flavor and color.

Set the cooked noodles aside and prepare the sauce by heating a little water in a pot.

Add about 1 tablespoon of soy sauce and 1 teaspoon of rice vinegar to the heated water.

Add 2 tablespoons of creamy dark roast peanut butter to the mixture, adjusting with more water if the sauce is too thick.

Plate the noodles and top them with the peanut sauce, adjusting the consistency as needed.

Garnish with bean sprouts and a drizzle of sriracha before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens