Super Simple Peanut Free Peanut Noodles · i am a food blog
Everyone loves peanut noodles, right? I mean, what should not love in a bowl of hazelnut noodles, slightly sweet and salty?! These noodles meet faster than it would be to decide where to order take -out dishes. Better still, the sauce is made from ingredients of the pantry, so you are almost good to go every time the desire strikes.
Instead of peanut butter for noodles, I went with almond butter, but you can use any kind of nut butter you want. Or you can even go with seeds and use sesame paste. Heck, you could even do that with peanut butter. The reason why I jumped, it is because Mike is allergic and even if he does not care if I eat peanuts (it is not seriously sensitive, thank God), I don’t really like to have peanuts in the house. Instead, I have a small section of our pantry dedicated to nuts.
Because the ingredients are so simple for this recipe, it goes without saying that the ingredients you use should be good. In this case, it means nuts without sugar, a real soy sauce (not of the chemically brewed genre), and of course, a good udon. I did that with Udon that I don’t buy normally. To be honest, I was hungry at random in the middle of the night and our habit of Udon in the freezer was out. I found a sad package of this udon that you can buy in a transparent plastic bag and use it. Don’t be like me! Buy good things!
How to buy good udon
Udon is generally packed in three different ways. There is a frozen udon, a stable packed shelf udon and a dried udon. For our needs, we are not going to talk about dried Udon. Udon dried is generally thinner than what we imagine when we think of Udon.
Between the other two types of Udon, you really want to make the special trip to the Asian grocery store for the Sanuki Gelled Udon style style. Sanuki Udon is thick and fluffy from the square cuts cut squares which have the best texture of all time. They are sold in the freezer section, intelligently portioned in individual service bricks and are generally available in a set of five. They are essentially pre-cooked and everything they need is a quick defrost in a bowl of lukewarm water (if you are going to fry) or a very fast dip in a pot of boiling water (if you are going to jump). These are the Udon you should buy.
If you cannot go to the Asian grocery store, I suppose you can buy the stable Udon at shelf which is delivered in transparent plastic bagels. They even sell them on Amazon. They will work quite well, but they simply do not have the flexible chewing of the frozen udon and then tend to break into sad strands of noodles if you heat them for too long.
Oh, there is also a fresh udon too, of course. The genre they do with flour, salt and water; roll it; Then cut it. We are not going to talk about this kind, because unless you have a new Udon store near you which is ready to sell you Udon, you are almost without luck for this genre.
Anyway, all that and I will say: you don’t even need to use Udon for this recipe! You can almost use the noodles you want, even the pasta. I have already done it and I love it. Particularly short shapes that I can simply place in my mouth. So good.
Good noodles!
Awarded peanut noodles super simple
Free peanut noodles of savory peanuts – better – better and faster than taking!
Service 1
- 1 tablespoon almond butter or walnut butter of choice
- 1 tablespoon I am sauce
- 1 tablespoon Rice vinegar
- 1 clove garlic ax
- 1 teaspoon grilled sesame oil
- 1 teaspoon sugar optional
- 1 pack Udon noodles
- chili flakes to finish
- grilled sesame seeds to finish
- green onions in slices to finish
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