60 Min

V

Peanut Noodles

From classic ketchup to trendy chili crisp, most people love condiments, and I am no exception.

Sambhal Olek, available at most grocery stores, is a simple, tasty Indonesian hot sauce - and unlike many commercial hot sauces, it has a fresh ground chili flavor with no aftertaste. It can be used to enhance the morning egg scramble, or toss a teaspoon with rice for dinner.

The goal of cooking with condiments should not be to mask flavors but to create a quick tasty meal. This week, in honor of Father’s Day, I am sharing an old favorite family recipe, peanut noodles. This is as simple as cooking in my world goes. During my children’s teenage years, we ate a different version of these noodles at lest once a week - I hope your family enjoys it as much as mine does.

From classic ketchup to trendy chili crisp, most people love condiments, and I am no exception.

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Cook Time

60 Minutes

Serves

2

Directions

Step 1

Cook the noodles in 4 cups of boiling water for 5 to 7 minutes. Drain.

Step 2

In a small bowl, whisk together Sambhal Olek, peanut butter, orange juice and black pepper until smooth and set aside.

Step 3

In a frying pan or wok, heat the vegetable oil, add the peppers and green onions and sauté 2 to 3 minutes.

Step 4

Add the noodles, Sambhal Olek sauce and peanuts and toss quickly. Within 1 to 2 minutes, turn the heat off.

Step 5

Garnish with chopped herbs.

Notes & Variations

Add sliced cooked chicken or shrimp to the vegetable oil just before adding the noodles.
The noodles can be served warm, room temperate or cold.
Instead of peanut butter, add sesame tahini to the noodles, or add a bit of both.
Add a squeeze of soy sauce to Sambhal Olek sauce.
Use shishito, banana, or bell peppers.

Ingredients

8 ounces wide noodles

1/4 cup Sambhal Olek (or more to taste)

2 tablespoons peanut butter

1/4 cup orange juice (or water)

1 teaspoon freshly ground black pepper

2 to 3 tablespoons vegetable oil (such as peanut, sesame, or sunflower)

1 cup sliced green peppers (optional)

1 stalk green onions, sliced

2 tablespoons toasted and salted peanuts, chopped

2 tablespoons chopped herbs (such as mint or cilantro)

Step 1

Cook the noodles in 4 cups of boiling water for 5 to 7 minutes. Drain.

Step 2

In a small bowl, whisk together Sambhal Olek, peanut butter, orange juice and black pepper until smooth and set aside.

Step 3

In a frying pan or wok, heat the vegetable oil, add the peppers and green onions and sauté 2 to 3 minutes.

Step 4

Add the noodles, Sambhal Olek sauce and peanuts and toss quickly. Within 1 to 2 minutes, turn the heat off.

Step 5

Garnish with chopped herbs.

8 ounces wide noodles

1/4 cup Sambhal Olek (or more to taste)

2 tablespoons peanut butter

1/4 cup orange juice (or water)

1 teaspoon freshly ground black pepper

2 to 3 tablespoons vegetable oil (such as peanut, sesame, or sunflower)

1 cup sliced green peppers (optional)

1 stalk green onions, sliced

2 tablespoons toasted and salted peanuts, chopped

2 tablespoons chopped herbs (such as mint or cilantro)

Notes & Variations

Add sliced cooked chicken or shrimp to the vegetable oil just before adding the noodles.
The noodles can be served warm, room temperate or cold.
Instead of peanut butter, add sesame tahini to the noodles, or add a bit of both.
Add a squeeze of soy sauce to Sambhal Olek sauce.
Use shishito, banana, or bell peppers.

Tags:

60 Min

Tags:

60 Min

All hail the peanut.

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