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Jelly is old news. Peanut Butter is moving on, getting his groove back in this Sesame-Peanut Noodles recipe. Since I’m not used to putting peanut butter in foods served at dinner, I felt kind of wacky making this. I think peanut butter is not an uncommon ingredient in Asian food (or is that just peanuts?), but I’m not really sure. Clearly I don’t make a lot of Asian food.

Adjustments: Left out the peanuts because I didn’t have any. Oh and I tossed in some asparagus for blanching while boiling the noodles and mixed them into the final product. (I’m trying to up my daily veggie dose.)

Assessment: I really liked that I had on hand nearly all the ingredients it called for, and it was easy. (No, I didn’t have the mirin, but I had sherry as a substitute.) The dish was a little on the peppery side for me but tasty all in all. Peanut butter lovers should like this one. Those with peanut allergies probably won’t.

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