Quick, Saucy, Flavor-Packed Noodle Bowls (Print Version)

Three fast noodle bowls with glossy sauces, crunchy toppings, and big weeknight flavor.

# Ingredients:

For the noodles

01 - 24 oz (680 g) wheat noodles, divided into three 8 oz (225 g) portions
02 - 1 tablespoon kosher salt for the boiling water
03 - 1 cup hot noodle cooking water, reserved as needed

For the spicy peanut noodles

04 - 1/4 cup (65 g) smooth peanut butter
05 - 1 to 2 garlic cloves, finely grated
06 - 2 tablespoons soy sauce
07 - 1 tablespoon rice vinegar
08 - 1 tablespoon chili garlic sauce
09 - 1 tablespoon honey or sugar
10 - 1 teaspoon toasted sesame oil
11 - 2 to 4 tablespoons hot noodle water
12 - 2 scallions, thinly sliced
13 - 1 tablespoon sesame seeds

For the garlic chili oil noodles

14 - 3 tablespoons chili oil
15 - 4 garlic cloves, minced
16 - 1 tablespoon soy sauce
17 - 1 tablespoon dark soy sauce
18 - 1 teaspoon rice vinegar
19 - 1 teaspoon sugar
20 - 2 scallions, thinly sliced
21 - 1/2 English cucumber, julienned
22 - 1 tablespoon sesame seeds

For the cold sesame noodles

23 - 3 tablespoons Chinese sesame paste or tahini
24 - 2 tablespoons smooth peanut butter
25 - 2 tablespoons soy sauce
26 - 1 tablespoon rice vinegar
27 - 1 tablespoon toasted sesame oil
28 - 1 tablespoon honey or sugar
29 - 1 garlic clove, grated
30 - 1 teaspoon grated fresh ginger
31 - 2 to 4 tablespoons cold water
32 - 1 tablespoon chili oil
33 - 1 small carrot, julienned
34 - 1/2 English cucumber, julienned
35 - 2 scallions, thinly sliced
36 - 2 tablespoons chopped roasted peanuts

# Instructions:

01 - Bring a large pot of water to a boil and salt it. Cook the noodles in three 8 oz portions according to package directions until tender with a little chew. Reserve 1 cup hot cooking water before draining.
02 - Whisk peanut butter, garlic, soy sauce, rice vinegar, chili garlic sauce, honey, sesame oil, and 2 tablespoons hot noodle water until smooth. Toss with one hot noodle portion, adding more water if needed. Garnish with scallions and sesame seeds.
03 - Warm chili oil in a skillet over medium heat. Add garlic and cook for 30 to 45 seconds until fragrant. Stir in soy sauce, dark soy sauce, rice vinegar, and sugar, then toss with one drained noodle portion. Top with scallions, cucumber, and sesame seeds.
04 - Rinse the final cooked noodle portion under cold water until cool, then drain very well. Whisk sesame paste, peanut butter, soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, water, and chili oil until creamy.
05 - Add the cooled noodles, carrot, cucumber, and scallions to the sesame sauce. Toss until coated, then finish with chopped peanuts.
06 - Serve the three bowls while the peanut and chili oil noodles are warm and the sesame noodles are cool. Loosen any thick sauce with a spoonful of water before serving.

# Notes:

01 - Makes three different noodle bowls, about 2 servings each.
02 - Add tofu, chicken, shrimp, or jammy eggs for extra protein.
03 - Best eaten fresh, but leftovers keep well for lunch.

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