This recipe was born on a Friday night with a barren fridge before a Saturday grocery run. Most SKCC readers will have the majority of these ingredients stocked: peanut butter, gochujang, tamari, long pasta, etc. I added blistered broccoli and green beans to this version for added veg – which compliments the sweet and salty richness of the pasta.

This, as always, is pretty riffable. Have kids? Tone down the gochujang to 1 tablespoon. Only have fettuccine, udon or ramen on hand? All work here. Simply adhere to the package directions and cook to al dente.

Leftovers of this dish are great, too! To reheat, add a splash of broth.