Name: Peanut Butter Noodles (Ban Mian) Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 2 tablespoons creamy peanut butter spread (1 1/4 ounces; 35 g), such as Skippys; 1 teaspoon lard; 1 tablespoon (15 ml) garlic oil, see notes; 1 teaspoon dark soy sauce; 1 teaspoon toasted sesame oil; 4 ounces (113 g) fresh wide noodles, preferably thick, chewy wonton noodles such as Twin Marquis; 2 scallions (1 ounce; 30 g), white and green parts, thinly sliced cross-wise

Ingredients

1 serv.

2 tablespoons creamy peanut butter spread (1 1/4 ounces; 35 g), such as Skippys
1 teaspoon lard
1 tablespoon (15 ml) garlic oil, see notes
1 teaspoon dark soy sauce
1 teaspoon toasted sesame oil
4 ounces (113 g) fresh wide noodles, preferably thick, chewy wonton noodles such as Twin Marquis
2 scallions (1 ounce; 30 g), white and green parts, thinly sliced cross-wise

Instructions

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1 Bring a medium pot of water to a boil. In a medium microwave-safe bowl, combine peanut butter and lard. Microwave on high power, stirring every 10 seconds, until melted and smooth, about 45 seconds. (Alternatively, nest a metal bowl over a pan of barely simmering water and heat, stirring occasionally, until mixture is melted and smooth, about 2 minutes.)
2 Add garlic oil, dark soy sauce, and toasted sesame oil to peanut butter mixture, whisking to combine.
3 Add noodles to pot of boiling water and cook until just shy of al dente, about 5 minutes; noodles should be cooked through and pleasantly chewy.
4 Reserve 1/4 cup of noodle cooking water. Using a colander, drain noodles. Whisk 1 1/2 tablespoons noodle cooking water into peanut butter mixture. (If sauce is too thick, add additional noodle cooking water, 1 tablespoon at a time, until sauce is loose enough to evenly coat noodles.) Immediately transfer noodles and scallions to the bowl with the sauce, tossing to evenly coat. Serve immediately.