Peanut Noodle

After several botched attempts to use peanut butter or peanut flour, which I think overpowers all other flavors, I settled on dehydrated raw peanuts, ground and mixed with 50% wheat flour. Then made into a dough, pushed through a grater and dehydrated again.

Here they are in beef broth with shiitake browned in butter and spinach. Really a delicious combination and the peanut comes through very subtly. I would call the flavor leguminous.