This comes together so easily with ingredients from your pantry. We were looking for something to go with your Salt-and-Pepper Shrimp recipe and thought of the class with April. Great combo.

I made this with 8 oz. of lo mein noodles (all I had), the full sauce recipe, and about 2 cups of shredded leftover chicken. I used chunky peanut butter, fish sauce, 1 tablespoon of chile-garlic sauce, and a generous tablespoon of white miso. Warmed the chicken while the noodles were cooking, mixed it into the noodles as soon as they were back in the pot, and then added the sauce. Delicious, and I used up that leftover chicken.

Used rice vermicelli noodles and topped with chili crisp as suggested. This satisfied my craving for peanutty noodles!

Cut the recipe down to serve 1. This was certainly fast enough to put together, but I found it exceedingly salty (I used a 50/50 mix of just under the called for amount of soy/fish sauce for a half portion). To compensate, I ended up adding nearly a Tbsp of honey. I included 1 Tbsp minced garlic and 2 tsp grated fresh ginger for some extra flavor. I also added slivered snap peas and red bell pepper to add some freshness, and the sweetness of the veg helped balance the salt-heavy sauce. I'd make again, but use only half the amount of soy/fish sauce and omit or reduce the honey as a result. A fast dinner for one.