When Lunch Feels Too Hard, Make Peanut Butter Noodles

I’ve lost track of the number of meals I’ve cooked this past year of quarantine, though 1,095 is probably close. Even as a recipe developer and cookbook author who’s no stranger to working from home, lunch in particular presents a conundrum—I never actually even cooked it before quarantine. It’s hard enough to peel myself away from the computer to whip something up in the middle of the day, but coordinating with my family’s five different lunch breaks only adds to the trickiness.

Leaning on the power of a few pantry staples, this dish has a depth of flavor and dimension that belies what a fast, easy, flexible, and mindless solution it is when time and energy are low and lunch-time hunger pangs are high.

And while it really is all about the creamy, pourable sauce, a few veggies help to round out the dish and add even more range. Cucumber gives a pleasing fresh crunch, which is why I call for it here, but so would shredded carrots or cabbage. Or, if you have leftover roasted vegetables in the fridge, you could throw those in and ramp up the nutrition factor.

Best of all, because it’s just as good cold, you can even make everything in the morning before you sit down to work, and let it hang out on the counter until you, or anyone else in the house, gets hungry. Present everything, including any accoutrements to dress it up—scallions, sesame oil, chilli oil, sesame seeds, and peanuts—in its own vessel, and let everyone assemble their own bowl. Who knows, maybe it’ll even inspire them to clean up their own dishes while they're at it.

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