From the kitchen
Soy Milk Peanut Noodle Sauce
A smooth peanut dressing for a complete four-serving noodle dish.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 12 oz dried wheat noodles
- 1/2 cup creamy peanut butter
- 1/3 cup plain unsweetened soy milk
- 2 tbsp soy sauce, or to taste
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tsp chili oil, or to taste
- Up to 1 cup reserved noodle cooking water, as needed
Method
- Cook noodles according to package directions, reserving 1 cup cooking water before draining.
- Whisk peanut butter, soy sauce and honey. Gradually whisk in soy milk, then vinegar and chili oil.
- Toss drained noodles with sauce off the heat. Add reserved cooking water one tablespoon at a time until the sauce coats the strands lightly.
- Taste and adjust seasoning. Divide among four bowls and serve promptly.
Cook with confidence
Before you start
What to expect
A smooth peanut dressing for a complete four-serving noodle dish.
Before you begin
Stir natural peanut butter before measuring and reserve noodle water.
The important cue
Add soy milk gradually to prevent a stiff, uneven paste.
At the table
Dress warm noodles off the heat and loosen just before serving.
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