Stock’s 5-Ingredient Peanut Noodles Are Super Easy to Make at Home
Just five ingredients make up this noodle bowl worthy of a restaurant kitchen.
As coronavirus spreads, restaurants are pivoting to takeout and delivery, relying on gift cards to serve essentially as micro-loans, and shutting down completely. In lieu of our typical restaurant coverage, we’re going to be bringing you some simple, pantry staple recipes from chefs around the city. For Angela Cicala’s incredibly comforting pasta ceci recipe, click here. For River Twice’s chili con queso, click here.
Today, Tyler Akin of Stock in Fishtown and Rittenhouse, is sharing his surprisingly simple recipe for cold peanut noodles. Top the dressed noodles with slices of grilled chicken, crispy fresh vegetables, or even just a handful of roasted peanuts. Here’s what he has to say about it.
“Since we started serving cold noodles at Stock people have always asked, ‘How do you make it so creamy?’ ‘Do you add cream?’ I’m here to share the secret. By adding enough liquid to peanut butter or tahini you can make your own peanut sauce or sesame sauce and skip spaghetti with tomato sauce for a meal or two. This is a modified version to work with what you might have in your pantry right now.”
Cold Peanut Noodles
- Whisk together peanut butter, rice wine vinegar, soy sauce, chili flake and 1/4 cup water. You will pass through a phase where it looks clumpy and like it won’t work out, but be patient, because it will. Keep mixing until all ingredients are incorporated.
- Cook noodles according to box instructions; strain, cool under running water.
- Toss the noodles in sauce.
- Garnish with any fresh vegetables you have at home (cilantro, basil, slivered red or green onion, etc., all work well). Feel free to top with nuts or seeds if you have them handy or a piece of protein if you’re into that.