Spicy Peanut Noodles
Recipe by Chefs Chris Hall, Todd Mussman and Ryan Turner of the Unsukay Community of Business
1 pound dry spaghetti
1/4 cup creamy peanut butter
3 tbs soy sauce
2 tbs dehydrated onions, rehydrated
1/2 tsp chili flakes
1 chicken bullion cube
1 tsp garlic, granulated
1/4 cup brown sugar
1/4 cup sunflower seeds
1/3 cup vinegar
- Break pasta and cook al dente in unsalted water, drain.
- In a skillet over a camping stove, fry the sunflower seeds in a couple tbs of oil adding the rehydrated onions, chili flakes and peanut butter, do not burn the sauce base!
- In a bowl, mix the chicken base, sugar, garlic and 1 cup water, stir in the peanut mixture.
- Add the soy and vinegar to taste. Pour over the pasta and enjoy hot or cold.