Creamy peanut butter transforms into a silky sauce with ginger and rice vinegar to coat warm noodles. This shelf has just one thing, so you'll build the rest from pantry staples and a quick stop for fresh ginger and scallions. Ready in under thirty minutes.

Serves 2. 25 minutes, 15 at the stove.

About 760 calories a serving, 12 g protein, 69 g carbohydrate, 49 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Put a pot of salted water on high heat and bring to a rolling boil while you mince 2 cloves garlic and grate 1 tablespoon of fresh ginger. Slice the white parts and green parts of 3 or 4 scallions separately.
2. Cook 6 ounces pasta in the boiling water until just tender, then drain, reserving 1/4 cup pasta water.10 min
3. While pasta cooks, whisk together 1/3 cup peanut butter, the minced garlic, grated ginger, 2 tablespoons oil, 2 tablespoons pasta water, and a squeeze of rice vinegar (or any vinegar) until smooth. If the sauce is too thick, add more pasta water, a tablespoon at a time.
4. Toss the hot pasta with the sauce until it coats every strand, adding more pasta water if needed. Taste and adjust salt and pepper.
5. Divide between two bowls and scatter the white and green parts of the scallions over the top.

Note Swap the pasta for rice if you prefer. Leftovers keep in the fridge for two days and taste good cold or reheated gently with a splash of water. Serve with a crunchy vegetable on the side, like shredded carrot or cucumber, or stretch the dish with a fried egg on top.</note> </invoke>