Peanut Butter Noodles

{
  "serving": "1 serving"
}

{
  "nutritionEntries": []
}

{
  "id": "peanut-butter-noodles",
  "emoji": "🥜",
  "status": "🤔Try Soon",
  "name": "Peanut Butter Noodles",
  "lastEditedTime": "2024-10-15T14:16:53.531Z",
  "dataFilePath": "./data/eats/peanut-butter-noodles.json",
  "slug": "peanut-butter-noodles",
  "summary": "",
  "source": "",
  "sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/peanut-butter-noodles.md",
  "ingredients": [
    "12 oz. dried wheat noodles (such as thin udon)\n",
    "Kosher salt\n",
    "½ cup chunky or creamy peanut butter\n",
    "2 Tbsp. unseasoned rice vinegar\n",
    "4 tsp. pure maple syrup or honey\n",
    "1 tsp. soy sauce\n",
    "1 small garlic clove, finely grated\n",
    "Freshly ground black pepper\n",
    "4 small Persian cucumbers, thinly sliced\n",
    "2 scallions, finely chopped\n",
    "⅓ cup salted roasted peanuts, coarsely chopped\n",
    "Raw sesame oil or chili oil (for serving)\n"
  ],
  "method": "*   Cook noodles in a large pot of boiling salted water until tender. Drain and rinse under cold running water; set aside.\n*   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.\n*   Add cucumbers and scallions and season well with salt and pepper.\n*   Divide noodles among bowls; top with peanuts, serve and enjoy.\n",
  "notes": "*   *No notes listed*\n",
  "nutritionData": {
    "serving": {
      "value": 1,
      "unit": "serving"
    },
    "components": {},
    "_dev": {
      "nutritionEntries": []
    }
  },
  "yieldData": null,
  "measurementData": null,
  "ingredientTree": {
    "ingredients": [],
    "eats": [],
    "flattenedIngredients": [],
    "flattenedEats": []
  },
  "usedIn": []
}