Spicy Noodles With Peanut Butter & Kimchi

• 份量: 4 servings

配料

Kosher salt

1/2 pound long noodles (see Author Notes)

1/3 cup unsweetened peanut butter

1 cup chopped kimchi, divided, brine reserved

步骤

Cook the noodles in salted boiling water until they’re toothsome-meets-chewy. A couple minutes before the box says they’re ready, start tasting frequently.

While those are in the works, combine the peanut butter and ½ cup kimchi in a food processor, and blend until combined. Add 3 tablespoons of kimchi brine. Blend again, scraping down as needed, until smooth-ish. Taste and add salt if needed, then transfer to a big heatproof bowl.

When the noodles are done, drain them into a colander in the sink and rinse very well with cold water. Shake a couple times, then add the cold noodles to the sauce. Toss until coated, then add more kimchi brine or water, if needed, to get the sauce to the consistency you want.

These are best as soon as they’re tossed, but they also hold well at room temperature for a couple hours. Or refrigerate for later. (Just keep in mind that the sauce will thicken further in the fridge—you can thin with kimchi brine or water as needed.) Whenever you serve, pile the remaining ½ cup kimchi on top.

备注

If needed to balance out acidity you can add a pinch of sugar or honey

You can also add scallions and sesame seeds on top

If it needs more umami you can add a few drops of sesame oil and 1 tsp soy sauce or tamari