Spicy Peanut Noodle -Step by Step Guide:-Need food but don’t have time to cook?! You need these spicy peanut butter noodles. They’re easy to make, don’t contain gluten, take about 20 minutes to make, and taste great with peanut butter.
Spicy Peanut Noodle -Step by Step Guide
Ingredients :
- 16 ounces brown rice noodles
- 3 large cloves garlic or 4-5 small
- 1 tablespoon fresh grated ginger
- 1 tablespoon oil
- â…” cup creamy peanut butter low/no salt*
- 4 tablespoons low sodium tamari or soy sauce
- 1/3-1 cup hot water hot water mixes with peanut butter more easily than cold
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1-2 tablespoons sriracha
- 1-2 tablespoons maple syrup or honey
- ½ teaspoon red pepper flakes can omit for less spice
- Optional: 2 tsp chili garlic sauce
Instructions :
To cook the noodles, bring a large pot of water to a boil and follow the directions on the box.
Cut the garlic into small pieces and add them to a pan with 1 tablespoon of oil. You can use any oil, but I chose olive.
For about two minutes, or until golden brown, cook on low heat. Grate the ginger in and cook for one more minute.
Take the sauce off the heat and add the rest of the ingredients, starting with 1/3 cup of water. Whisk them together until the sauce is smooth, adding more water if needed to get the right consistency.
You can choose your own amount or use the amount that came with the peanut butter you used.
You can add more soy sauce, sriracha, or any other spices you like after you taste it. I like it saltier, so I add more soy sauce most of the time.
Mix cooked pasta with about half of the sauce. I made more sauce than you need in case you want to add chicken, tofu, vegetables, or something else.
You might not want to add all the sauce at once because it might be too much for you, so start with half and add more if you need to. You can add less or more of it, but I like mine with a lot of sauce.
Enjoy it with onions, crushed peanuts, and red pepper flakes. It tastes great with any meal and vegetables.
Notes :
If you’re not careful, the peanut sauce can quickly become too spicy! To keep the salt from being too much, I suggest using peanut butter that isn’t salty and soy sauce that is low in sodium.
You can eat peanut noodles hot or cold. To make a cold noodle salad, chop up some fresh vegetables and add them in. For an easy weeknight meal, serve with steamed carrots and grilled chicken.
This recipe can be kept in the fridge for 5 days after it has been made. The sauce tends to dry up as it sits, so if you want to get it saucy again, add the noodles to a pan with a splash of water, broth, or soy sauce and heat until warm.
How to store :
If you put this recipe in a jar that won’t let air in, you can keep it in the fridge for 5 days.
When the noodles sit, the sauce dries out. To make it saucy again, add a splash of water, broth, or soy sauce and heat the noodles until they are warm.
This could happen because rice noodles stick together a lot when they sit, but the taste will still be great.
Keep this in mind: they tend to fall apart a bit when they cook too! You can help stop some of this by rinsing right away after cooking.
