I made this the other night while preparing for an Asian cooking class I was teaching the next day. I drained the noodles straight from the pot into the bowl, added the sauce, tossed. Added more pasta water to reach the consistency I wanted and topped it with pickled cucumbers and sliced green onions. I didn’t expect to eat the whole thing!

Yep. It was that good.

Ingredients

(Serves four)

1 pound rice fettuccine

1 cup peanut sauce (About 1/4 cup per serving)

1/4 cup sliced pickled cucumbers (optional)

2 to 3 sliced green onions (green parts only)

Peanut Sauce

3 parts peanut butter – creamy and natural

3 parts soy sauce

1 part sesame oil

1 part rice vinegar

Then add the following to taste 

1 tablespoon or so hot honey (or honey or sugar)

1 or more cloves fresh garlic – finely chopped

Grated fresh ginger

Pasta liquid (or enough to reach desired consistency.

Cilantro – flowers only, coarsely chopped to garnish each dish

This recipe allows you to scale the recipe to however much you need. Make a big batch and store the rest to use again with your favorite noodles or in a wrap.

Instruction

Place the first four  ingredients in a bowl and stir to form a paste. Add the garlic, the honey, the ginger to taste. Taste and adjust as needed.

In the meantime

Cook the noodles according to the package instructions. Drain the noodles by picking them up with a fork or tongs directly from the pot to a bowl. You need some of the liquid so it’s not necessary to drain them fully. When all the pasta is in the bowl, add enough sauce to generously coat the pasta. Toss well. Add more pasta water if needed. Top with the cilantro and cucumbers if desired.