I first Instagrammed this recipe two months ago and promised I would blog about it soon. I often test recipes a few times before I properly photograph them and blog about them, though… and that was the case with this recipe. I made it three times before I took the photographs you see here!
There are many reasons for this, but most of all the freakin’ time change and winteryness is the problem. I will probably complain about this until the spring, but winter is the WORST for food bloggers. Or just natural light photographers in general. I can’t photograph anything I make during the week, so Sundays are typically completely jammed with cooking and photogaphing (is that a word? I think not). This weekend, I made four recipes on Sunday and photographed them all.
ANYWAY. These noodles changed my life! So fast and easy and they definitely fill my peanut/Thai food craving. You can pimp them up with all the toppings… or skip them entirely, as I did the first time I whipped this up. Since then, though, I’ve taken time to add yummyness like cilantro and chopped peanuts because it makes it more like a meal.
On that note, I’m getting a HUGE kick out of the blog Lady and Pups lately. She’s doing this series called #ShitIEatWhenByMyself and I can TOTALLY relate. Cooking for one is completely different than cooking for two (or more). The #ShitIEatWhenByMyself is embarrassing at awesome at the same time. Remind me to blog about it soon!
Anyway… these noodles are definitely #ShitIEatWhenByMyself.
Cook noodles according to package instructions. In a big bowl, whisk together the oil, soy sauce, rice vinegar, peanut butter, honey, ginger garlic and green onions. When cooked, drain noodles and add to bowl with peanut sauce. Toss to coast. Garnish with cilantro, peanuts and sesame seeds.
Note: For a more causal cooking-for-one meal, I make this all the time without the green onions, cilantro, peanuts and sesame seeds. Just as tasty!
Adapted from Comfort of Cooking