Is It Bad to Run Your Dishwasher Every Day?

Cookbook author Hetty McKinnon leans on working-from-home lunches like this one because it requires two ingredients she always, always has: peanut butter and dried noodles. “Lunch tends to be the trickiest meal of the day as it needs to be flexible enough to cater to my family’s five different lunch breaks,” McKinnon says. “Dishes that can easily be fortified with vegetables earn extra points. These nutritious and satisfying noodles feature two things we always have in the pantry: peanut butter and some kind of dried noodle. Because this dish is just as good cold, family members can toss together their own bowl whenever they catch a break from school or work.” Store the cooked noodles, sauce, and toppings separately and have everyone mix up their own bowl when they’re ready to eat.

Ingredients

4 Servings

12

oz. dried wheat noodles (such as thin udon)

Kosher salt

½

cup chunky or creamy peanut butter

2

Tbsp. unseasoned rice vinegar

4

tsp. pure maple syrup or honey

1

tsp. soy sauce

1

small garlic clove, finely grated

Freshly ground black pepper

4

small Persian cucumbers, thinly sliced

2

scallions, finely chopped

⅓

cup salted roasted peanuts, coarsely chopped

Raw sesame oil or chili oil (for serving)

Preparation

Step 1

Cook noodles in a large pot of boiling salted water until tender. Drain and rinse under cold running water; set aside.

Step 2

Whisk peanut butter, vinegar, maple syrup, soy sauce, garlic, and ¼ cup warm water in a large bowl until smooth. Dressing should be the consistency of heavy cream; if too thick, add a little more water as needed. Season with salt and pepper. If noodles are sticking together, rinse briefly to separate; drain well. Transfer to bowl with dressing; toss to coat. Add cucumbers and scallions and season well with salt and pepper.

Step 3

Divide noodles among bowls; top with peanuts and drizzle with oil.

Source : food