Peanut Butter Noodles
Updated July 22, 2024
Linda Xiao for The New York Times. Food Stylist: Sue Li. Prop Stylist: Sophia Eleni Pappas
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
Salt
4 ounces spaghetti or 1 individual package instant ramen (seasoning packet saved for another use)
2 tablespoons creamy peanut butter
1 tablespoon unsalted butter
1 tablespoon finely grated Parmesan, plus more for serving
1 teaspoon soy sauce
Nutritional analysis per serving (1 servings)
92 grams carbs; 37 milligrams cholesterol; 753 calories; 13 grams monosaturated fat; 5 grams polyunsaturated fat; 12 grams saturated fat; 32 grams fat; 5 grams fiber; 414 milligrams sodium; 26 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a pot of water to a boil (and salt it, if using spaghetti). Cook the noodles according to package instructions. Reserve ½ cup of the cooking water, then drain the noodles and return to the pot. Turn off the heat.
- Step 2
Add the peanut butter, butter, Parmesan and soy sauce. Vigorously stir the noodles for a minute, adding some reserved cooking water, a tablespoon or two at a time, until the sauce is glossy and clings to the noodles. Season to taste with salt.
- Step 3
Top with more cheese, if you’d like, and serve immediately.
Private Notes
Comments
Pro tip. Save the dregs of peanut butter jars and plop the hot noodles inside along with other ingredients and swirl or shake. Clean jar and tasty noodles.
What is more delicious? Eric Kim's writing or his recipes? I vote for both. How is it someone so young can be so skilled and so wise? "The man" mentioned in the article that accompanies this recipe is a lucky one...and destined to be a very well fed one too. This is a splendid recipe. With an ounce more pasta it worked to share, out of a single bowl, with the man I have lived with for 45 years.
As someone who suffers from depression and at times find it difficult to eat/cook, I’m so grateful for Eric Kim’s recipes, especially this one. I know some people roll their eyes at some of his “simple” recipes, but I sometimes need something simple with easy to follow directions. The end result is me feeling accomplished and eating something delicious/nutritious without feeling mentally and physically drained afterwards
This is truly a collegiate meal, and I made it when I didn't want to interrupt my reading and study to prepare an hours-long meal. It hit the spot, and I'm grateful for it, but I can see why others added chile crisp and/or scallions. But it was simple and nourishing, and I appreciated this simple recipe.
Added edamame, shredded carrots and green onion. Lovely, easy meal!
I made this last night and quadrupled the recipe as I was feeding four people. Maybe that was too bold an increase? Mixing the peanut butter, etc., in with the noodles proved a challenge and even with the addition of more water than I thought would be necessary, eating the noodles was a lot like spooning PB directly out of the jar. That said, it was a hit with half the crew and I'd try it again without increasing the recipe.