Comments

  1. says

    I make something like this all the time, though I add rice vinegar and (if I have it) will use curry paste or chili garlic sauce in place of sri racha fairly often. (In fact, chili garlic sauce most often, curry occasionally, and sri racha more rarely, mainly when I’m out of chili garlic.)

    The one ingredient I add other than that is a bit of hot water (about equal to the peanut butter). With a bit of boiling water added to the peanut butter before the other ingredients, the PB whips up quickly and thoroughly into a more saucy consistency. After that, adding the other ingredients is a matter of a few seconds.

    Heating in a microwave can also help blending the PB, if you don’t think you’ll enjoy the saucy consistency that results from adding water.

    But, yes, this is an amazingly simple, quick dish that is very satisfying. You can even try it with soba noodles for variety, though Marcus is of course correct that it is traditionally made with ramen or egg noodles.

  2. Jazzlet says

    Noodles are good. In winter like them with two parts chicken stock to one part beef stock (Knorr Stock Pots make that easy), some pak choy just wilted in the stock which is heated up with shreds of ginger and maybe some sort of shredded meat on top – duck is my favourite, garnished wiith sliced chillies, but that does involve just a little more cooking than your offering Marcus. Still it’s on our “Easy Meals out of what’s around for when you just need something to eat as quickly as possible” list, but I shall add Marcus’ noodles to that ;)

    I guess it’s worth mentioning for anyone that doesn’t know that pretty much any medium or fine noodles and pasta cook perfectly well by being covered with boiling water and left for a few miinutes. I point this out because I have come across people who thought the cupasoup noodles were special in some way, they didn’t realise you can do it with any thin enough noodle or pasta.

  5. says

    Gilliell@#4:
    Throw in some frozen veggies and you even have a , ahem, balanced meal.

    I sometimes pick up an ear of fresh corn or some bell peppers. Cut the kernels off, chop the peppers, toss them on.

    Otherwise, doesn’t every meal have a center of mass? You ought to be able to balance a plate of just about anything.

  6. says

    Crip Dyke, Right Reverend Feminist FuckToy of Death & Her Handmaiden@#3:
    I made this tonight because of you. I hope you’re happy now, you brain influencer.

    My power is increasing!

  7. says

    Jazzlet@#2:
    Noodles are good. In winter like them with two parts chicken stock to one part beef stock (Knorr Stock Pots make that easy), some pak choy just wilted in the stock which is heated up with shreds of ginger and maybe some sort of shredded meat on top – duck is my favourite, garnished wiith sliced chillies, but that does involve just a little more cooking than your offering Marcus.

    The guru-level of ramen-making is to make spectacular ramen out of whatever you’ve got. I knew a guy who could do that with breakfasts: he’d raid the fridge and come back with some things and next we knew, we had delicious breakfast. It’s an art.

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