Okay. I tried. Normally I just throw things in the wok with this, so actually trying to measure was a little weird. Bear with me, and read through for the ingredient list before trying to start because I’m tired, hungry, and want to eat what I just made.
Take some Asian noodles. I have no idea what these are past wheat; use whatever takes your fancy, really.
I used four of these knots of noodles, boiled for five minutes and then drained, rinsed with cold water, and set them aside.
So then I took my wok. I love this wok. I picked it very carefully, and it’s got a flat bottom. Popped it on the burner and added about ‘yea’ much sesame oil.
Then… well, tonight I was lazy and didn’t feel like peeling garlic cloves and ginger root, so I added 2tsp (two teaspoons) of powdered garlic (trust me) and 1tsp (one teaspoon) of powdered ginger. Yes, it seems like a lot. This is not a one-serving dish. Stir things up a bit and then pop the heat on to about 6 (out of 10.)
You can really add any kind of meat you like to this, or no meat and just go veggies. Me, I like my meat; my favorites with this are pork and shrimp. Cue four boneless pork chops, cut into strips with kitchen shears and swished through the heating oil.
Cook and stir until the pork is seared on all sides and probably about half-cooked; you might even want to bump the heat up to 7. While this is going on, dig out your soy sauce or equivalent. I was actually almost out, so this was low on it; throw in a tablespoon or two to taste. Cook away until you’re certain the pork is probably about 3/4 cooked through. If you’re adding veggies (I had none, but mushrooms and peppers are nice in this) then cook the pork to about halfway, add veggies, and cook until the pork’s 3/4 done.
Now you want to go find a jar of peanut butter. I use smooth, but I see no reason crunchy wouldn’t work well in here as well. Use whatever implement you have to and glop out about a cup to a cup and a half.
So you’ve got that. Add more ginger and garlic now, this time ‘to taste’ (ie, use the sprinkle cap instead of the measuring spoon) and stir everything together until the peanut butter’s all melty and coats everything. Secret: add a tablespoon or two of water and stir well; it thins things out nicely. Reduce the heat to about 3 and cover; let it simmer, stirring now and then, until you’re dead certain the pork is cooked through. (If you’re using shrimp generally you can add them now and it won’t take long at all.)
Now go grab your noodles.
Add the noodles. Stir them in carefully; I generally end up using both my wok spatula and a fork in an attempt to avoid breakage. Toss/mix/stir/whatever until the noodles are totally coated in the sauce. If you can manage an even distribution of the meat/veggies/whatever in there, bonus. (I forgot to get a pic of the finished dish this time.) Cover everything again and keep the heat on 3 while you set the table, make everyone wash up, etc. Enjoy!