Sorry I’ve been away. I haven’t forgotten about you. I’ve just been busier than usual. Work, errands, plus other projects like updating a baby registry and decorating a jungle-themed nursery.  Ah, the life of an expectant mother.

But enough with the excuses. Let’s get on with the recipe. For obvious reasons, when I am crazy busy, I turn to recipes that are quick, easy and adaptable. These peanut noodles remind me a lot of the Chinese takeout noodles I used to order from my New York apartment at 2 o’clock in the morning. I was always staying up late, stressing about my master’s thesis. The noodles were the only thing that was comforting (and affordable).

This recipe has all of the great flavors of the takeout noodles minus the MSG and the salt. It’s rich, nutty and incredibly filling. Peanut butter is the base of the sauce. I like to use all-natural peanut butter with no salt. It has a much looser texture that’s easier to mix.  I then add flavorful ingredients like soy sauce, hot sauce, rice vinegar and grated ginger. The sauce is so aromatic that you literally want to dip your fingers in it and eat it by itself.

The other ingredients in the noodles are interchangeable, depending on what you have on hand. For example, you can use soba noodles or angel hair pasta if you don’t have whole-wheat spaghetti on hand. I like using broccoli for its crunch and color, but you can use asparagus, shelled edamame, or snow peas instead. I always have firm tofu in the fridge, but you can substitute it with shredded chicken or a fried egg with gooey yolk.

This noodle is great served warm or at room temperature. I store the leftovers in the fridge and eat it in the middle of the night. It’s incredibly satisfying no matter what’s keeping you up at night, be it school, work, or a baby who would not stop kicking.

In a large pot, boil enough water for cooking pasta. When the water is ready, cook broccoli florets for about 5 minutes. Take out the broccoli and cool them off in a large bowl of ice water. Cook the pasta in the water until al dente.

In a large bowl, whisk together peanut butter, soy sauce, water, vinegar, lime juice, ginger, brown sugar and hot sauce. Put the cooked pasta into the bowl with the sauce. Toss to mix.

Divide the noodles in four bowls. Top with broccoli, tofu and garnish with peanuts.

Serves 4.