Stove Top EZ

Sesame Peanut Butter Noods

Sweet and tangy noods with lots of room for improv. The sauce is boss!


  1. 12 oz of Asian noodles (buckwheat soba is my choice for this dish)
  2. sesame oil
  3. peanut butter
  4. honey
  5. soy sauce
  6. sriracha
  7. rice vinegar
  8. ginger
  9. vegetable oil
  10. 1 sweet onion
  11. 1 red bell pepper
  12. 1 pack of sliced shiitake mushrooms
  13. eggs

The Sauce

  1. 4 tbsp sesame oil
  2. 3 tbsp peanut butter
  3. 4 tbsp honey
  4. 4 tbsp soy sauce
  5. 3 tbsp rice vinegar
  6. 1/2 tsp ginger
  7. 1 tbsp sriracha


  1. Begin boiling water
  2. Dice onion, pepper, and wash mushrooms while preheating vegetable oil in a large pan.
  3. Add the vegetables, salt, and 2 cloves of garlic to the oil.
  4. When the vegetables really begin to get sauteed (the onions should be very translucent) put the noods into the boiling water.
  5. For buckwheat soba noodles they take 3 mintues to cook and you rinse with cold water in the colander.
  6. Scooch the veges over in the pan, add 1 tbsp of butter and crack two eggs in. Fry the eggs hibachi style and mix with the vegetables.
  7. Once the noodles have been drained and rinsed , the vegetables and eggs cooked, and sauce made; combine everything into one large bowl and toss.
  8. Eat up!