In the Kitchen

with Tyler Akin - Executive Chef of the Upcoming Le Cavalier Restaurant

Very soon, we will unveil a new signature restaurant at the HOTEL DU PONT.  Le Cavalier at The Green Room will be a French brasserie with influences from Provence and North Africa. Until then, enjoy this simple and satisfying recipe perfect for pantry cooking from Chef and Partner, Tyler Akin.

Cold Peanut Noodles

One Serving

3 Tbsp. creamy peanut butter
1 1/2 Tbsp. rice wine vinegar or distilled white vinegar
1 Tbsp. soy sauce
1/2 tsp. chili flake (more or less to taste)
1 pack of dry Ramen noodles (or sub 3 oz. any dried pasta or noodle)
Cilantro, basil, sliced red or green onion, peanuts, grilled tofu, chicken or other protein, for topping

  • Whisk together peanut butter, rice wine vinegar, soy sauce, chili flake and 1/4 cup water. You will pass through a phase where it looks clumpy and like it won’t work out, but be patient, because it will. Keep mixing until all ingredients are incorporated.
  • Cook noodles according to box instructions; strain, cool under running water.
  • Toss the noodles in sauce.
  • Garnish with any fresh vegetables you have at home (cilantro, basil, slivered red or green onion, etc., all work well). Feel free to top with nuts or seeds if you have them handy or a piece of protein if you’re into that.