Ingredients:

  • 10 oz dried lo mein noodles
  • 0.5 cup creamy peanut butter
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 1.5 tbsp sriracha
  • 1 tbsp fresh ginger, finely grated
  • 2 cloves garlic, minced
  • 1 tbsp fresh lime juice
  • 1 tbsp honey
  • 2 green onions, thinly sliced
  • 0.25 cup roasted peanuts, crushed
  • 1 tsp toasted sesame seeds
  • 1 cup reserved starchy noodle water

Instructions:

  1. Boil water. Fill a large pot with salted water and bring to a rolling boil.
  2. Cook noodles. Add the 10 oz lo mein noodles and cook according to package directions until al dente. Note: They will cook slightly more in the sauce, so don't let them get mushy.
  3. Save the liquid. Before draining, carefully dip a measuring cup into the pot and reserve 1 cup starchy noodle water.
  4. Prepare aromatics. While noodles boil, finely grate the 1 tbsp fresh ginger and mince the 2 cloves of garlic.
  5. Whisk sauce base. In your mixing bowl, combine 0.5 cup peanut butter, 3 tbsp soy sauce, 1 tbsp toasted sesame oil, 1.5 tbsp sriracha, 1 tbsp honey, and 1 tbsp lime juice.
  6. Emulsify the sauce. Slowly whisk in 0.5 cup of the reserved hot noodle water into the peanut mixture until it is velvety and smooth.
  7. Combine. Return the drained noodles to the warm pot (off the heat) and pour the peanut sauce over them.
  8. Toss vigorously. Use tongs to coat the noodles, adding more noodle water 1 tablespoon at a time until the sauce reaches a glossy, clingy consistency.
  9. Garnish and serve. Top with 2 sliced green onions, 0.25 cup crushed peanuts, and 1 tsp toasted sesame seeds until the surface is covered in texture.