The Best Spicy Peanut Noodle Recipe :- So you’re hungry, but you don’t have time to cook?! You are the only one who should eat these hot peanut butter noodles. In addition to being vegan and gluten-free, they are simple to prepare, can be ready in just twenty minutes, and are bursting with a flavorful peanut flavour.
The Best Spicy Peanut Noodle Recipe
a dish of peanut butter noodles topped with spicy peanuts and served in a bowl. I didn’t believe it was possible for me to love a noodle recipe more than I love my sesame noodles, yet here I am, adoring these spicy peanut butter noodles more than I ever have before.
The process begins with rice noodles that have been cooked to perfection (like my creamy curry noodles), which are chewy but yet have a slight crunch that is barely noticeable but is still present, ensuring that you are eating noodles and not a mound of mush.
Ingredients
- 16 ounces brown rice noodles
- 3 large cloves garlic or 4-5 small
- 1 tablespoon fresh grated ginger
- 1 tablespoon oil
- ⅔ 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
As directed on the package, cook the noodles in a big saucepan of boiling water. Chop the garlic finely and put it to a sauté pan with a tablespoon of oil. This works with any oil; I used olive. Saute till golden brown, about 2 minutes on low heat. Saute for a further minute after adding the grated ginger.
Take off the heat and combine all the additional ingredients for the sauce (start with 1/3 cup water) and whisk until smooth, adding more water as needed to attain the right consistency. The brand of peanut butter you used and your own preferences will determine how much you need.
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After tasting, adjust the seasoning with extra soy sauce, sriracha, or other ingredients. I like my soy sauce saltier, so I normally add extra of it. To cooked pasta, add roughly half of the sauce and stir to combine. I purposely made extra sauce so you could top it with veggies, tofu, chicken, or anything else you wanted.
Start with half of the sauce and add more according on your needs; I don’t suggest adding all of the sauce at once as it can be too much depending on your preference. It’s up to you, but I generally end up adding it all because I prefer it saucey! Enjoy it with some red pepper flakes, onions, and crushed peanuts! delicious with your preferred protein and vegetables.
NUTRITIONAL
- Calories: 659kcal
- Carbohydrates: 78g
- Protein: 27g
- Fat: 30g
- Saturated Fat: 5g
- Polyunsaturated Fat: 6g
- Monounsaturated Fat: 16g
- Sodium: 3789mg
- Potassium: 401mg
- Fiber: 10g
- Sugar: 13g
- Vitamin A: 2372IU
- Vitamin C: 1mg
- Calcium: 47mg
- Iron: 3mg
Notes
If you’re not careful, the peanut sauce might easily become very salty! To ensure that the salt flavour isn’t overwhelming, I suggest using low-sodium soy sauce and unsalted peanut butter.
You can eat peanut noodles hot or cold. Serve with steamed broccoli and grilled chicken for a simple midweek dinner, or mix in some freshly cut vegetables for a cold noodle salad.
This recipe keeps well in the refrigerator for five days after it is cooked. If you want the sauce to become saucey again, put the noodles to a skillet with a little water, broth, or soy sauce and warm it up. The sauce has a tendency to dry out as it sits.
