Before you think negatively of eating peanut butter on noodles or spaghetti, let me tell you that this is surprisingly very good and is very easy and quick to fix for a hurried lunch or dinner.
Ingredients:
- 5 to 8 oz. egg noodles (I used fresh noodles)
- 2 tsp. sesame oil (more if you like it)
- 3 TBS peanut butter (creamy)
- 1 ½ TBS soy sauce
- 1 ½ TBS Sweet Rice Wine (Aji Mirin) Or 1 tsp. sugar
- ¼ to ½ tsp. Chinese chili oil (You can also use Sriracha sauce)
- 2 green onions, chopped
- 1 TBS hot water
Cook the fresh noodles in boiling water until tender (about 2 minutes). Drain and rinse with cold water. Put in a bowl and toss with 1 tsp. of the Sesame Oil to prevent sticking.
Stir the remaining 1 tsp. Sesame oil with the peanut butter. You can use more sesame oil if preferred. Blend and stir in the soy sauce, wine and chili oil, sugar if using and the 1 TBS hot water. Taste and adjust if necessary. Spoon over the noodles, add the green onions or scallions and toss lightly.
If you don’t have fresh noodles, you can use the dried noodles in the Ramen soup package and save the seasoning for another use. Cook the noodles per instruction in the package.
Kusina ni Norie 
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