The Student News Site of Chatham University


The Student News Site of Chatham University


The Student News Site of Chatham University


Foodie on the Half Shell: Nutty for peanut noodles

Photo Credit: Olivia Beals

I believe that peanut noodles should be a part of everyone’s diet. They are sweet and salty and sometimes spicy. You can do them in all different ways. You can add whatever kind of toppings you want to them such as bacon, radishes, or maybe some grilled fruit.

I make these noodles pretty often because they are cheap, very quick to make, and easy. If I am having a busy night, peanut noodles are always a reliable dish to make. The most fun thing about making them for other people is that they assume they are difficult to make because they sounds foreign and interesting. Actually it’s really easy to be good at making them.

Seriously, though, if you add peanut butter to anything it automatically becomes delicious. If you add it to something that is typically savory, then you are deemed inventive. Such as a peanut butter, pickle, and bacon sandwich (if you haven’t tried it, then change that). What does it say about someone if they eat that type of sandwich? Ah, yes they are creative and quirky.

It makes even some of the worst foods taste great, too. Like celery. If you are into cooking you know that celery is a part of the kitchen’s “holy trinity” (celery, onion, and carrots), but celery is the worst tasting vegetable out there. Its taste is comparable to licking the outside of a prenatal vitamin. I have no clue why we actually choose to eat it. It’s just an excuse to dump a quarter of a cup of ranch dressing into our mouths.

The key to this dish is the sauce. The sauce can be used for other types of things, though, not just noodles. I remember my first introduction to peanut sauce was dipping Morning Star vegetarian chicken nuggets in it as a kid. I still think that sounds delicious and all types of nostalgic. This recipe for the peanut sauce is my favorite that I have made, yet. It would be delicious in a chicken wrap with some cabbage and red onion or dipping any type of vessel into it, such a veggies or chicken (or Chik’n) nuggets. Feel free to play around with the proportions of the ingredients in the sauce to your own liking.

What you will need for two entrée sized portions:

½ lb of soba noodles

¼ cup of peanut butter

¼ cup of soy sauce

1 Tbs of honey

1 Tbs of garlic powder

1 tsp of ground ginger

2 tsps of cayenne pepper

¼ cup of water

Whatever you want to top the noodles with: crushed peanuts, bacon, fried scallions, radishes, etc.

Cook the soba noodles to al dente. Combine the rest of the ingredients till the sauce is smooth and not too thick. You don’t want it to be too watery either. Add the water slowly to make sure the consistency is correct. Stir the sauce into the noodles making sure they are consistently covered. I enjoy my peanut noodles cold with green peppers, radish, peanuts, and extra cayenne pepper.

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