PEANUT BUTTER BON BON RECIPES

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PEANUT BUTTER NOODLES WITH CUCUMBERS RECIPE | BON APPéTIT



Peanut Butter Noodles With Cucumbers Recipe | Bon Appétit image

Hetty McKinnon’s creamy, crunchy, salty-sweet peanut noodles with cucumbers are busting up our what’s-for-lunch blues.

Provided by Hetty McKinnon

Yield 4 Servings

Number Of Ingredients 12

12 oz. dried wheat noodles (such as thin udon)
Kosher salt
½ cup chunky or creamy peanut butter
2 Tbsp. unseasoned rice vinegar
4 tsp. pure maple syrup or honey
1 tsp. soy sauce
1 small garlic clove, finely grated
Freshly ground black pepper
4 small Persian cucumbers, thinly sliced
2 scallions, finely chopped
⅓ cup salted roasted peanuts, coarsely chopped
Raw sesame oil or chili oil (for serving)

Steps:

  • Cook noodles in a large pot of boiling salted water until tender. Drain and rinse under cold running water; set aside.
  • Whisk peanut butter, vinegar, maple syrup, soy sauce, garlic, and ¼ cup warm water in a large bowl until smooth. Dressing should be the consistency of heavy cream; if too thick, add a little more water as needed. Season with salt and pepper. If noodles are sticking together, rinse briefly to separate; drain well. Transfer to bowl with dressing; toss to coat. Add cucumbers and scallions and season well with salt and pepper.
  • Divide noodles among bowls; top with peanuts and drizzle with oil.

ASIAN PEANUT SAUCE RECIPE RECIPE | EPICURIOUS



Asian Peanut Sauce Recipe Recipe | Epicurious image

Peanut butter has a place on the dinner table. This recipe makes enough for two or three different meals.

Provided by The Bon Appétit Test Kitchen

Yield Makes 2 cups

Number Of Ingredients 7

1 1" piece ginger, peeled
1 small garlic clove
1/2 cup creamy peanut butter (like Once Again or Jif)
2 tablespoons reduced-sodium soy sauce
1 tablespoon fresh lime juice
1 teaspoon (packed) light brown sugar
1/4 -1/2 teaspoons crushed red pepper flakes

Steps:

  • With motor running, drop ginger and garlic clove into a blender and blend until finely chopped. Add peanut butter, soy sauce, lime juice, brown sugar, red pepper flakes, and 1/3 cup water and blend, adding more water by tablespoonfuls if needed to thin, until smooth. DO AHEAD: Peanut sauce can be made 3 days ahead. Transfer to a small bowl, cover, and chill. Bring to room temperature before using.

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