Peanut Butter Noodles
Adapted from NYT Cooking (Eric Kim)
Ingredients
- to taste salt
- 4 oz 115 g spaghetti or 1 package instant ramen (seasoning saved for later)
- 2 tbsp 30 ml creamy peanut butter
- 1 tbsp 14 g unsalted butter
- 1 tbsp 15 ml finely grated Parmesan, plus more for serving
- 1 tsp soy sauce
Method
- Bring a pot of water to a boil (salt it if using spaghetti). Cook the noodles per package instructions. Reserve 1/2 cup of the cooking water, drain, and return the noodles to the pot off the heat.
- Add the peanut butter, butter, Parmesan, and soy sauce. Stir vigorously for a minute, adding reserved cooking water a tablespoon or two at a time, until the sauce is glossy and clings to the noodles. Season with salt.
- Top with more cheese if desired and serve immediately.
Notes
- Amounts double or quadruple easily for more servings.
- For a vegan version, swap the butter for olive oil and the Parmesan for nutritional yeast.