I left the United States for Australia with the presumption that I wouldn’t see peanut butter, and instead only Vegemite for five months. And so, I stuffed my face with creamy Jif in preparation for peanut butter withdrawal. Peanut butter on rice cakes, peanut butter with vanilla ice cream, peanut butter cookies, peanut butter by the spoonful. You name it.
Much to my surprise, I found the supermarkets stocked with peanut butter (even crunchy!). I bought a jar and at the end of a long day, I prepared this super fast, filling and delicious meal. It could have used more vegetables or sources of protein, but some nights I just want a bowl of carbohydrates. I also forgot to buy peanuts to garnish the dish. A little crunch would be looked favorably upon. Did I mention it doesn’t require an oven or a stove?
Peanut Noodle Bowl
2 servings of rice noodles (cooked as directed on package)
2 tbs Peanut Butter (plus more if you’re a PB aficionado like me)
zest and juice 1 lime
2 tbs hot water
2 tsp soy sauce
1/4 cup scallions, chopped
Whisk peanut butter, hot water, soy sauce, scallions and half of the lime juice and zest. Add cooked noodles to mixture. Toss well. Garnish with more scallions and spritz with remaining lime juice.