Spicy Peanut Noodles
A sauce of peanut butter, soy sauce, rice vinegar, chili paste, and fresh ginger coats noodles in about the time it takes to boil water. The balance of heat, salt, and acidity is adjustable, and the dish works warm or chilled over sliced cucumbers and scallions. It comes together in roughly 20 minutes, making it a reliable weeknight option.
Equipment
- Large pot
- Medium saucepan or sauté pan
- Mixing bowl
- Whisk
- Tongs
Ingredients
For the Noodles:
- 12 oz rice noodles or soba noodles use wide rice noodles for a chewier texture or soba for a heartier earthiness
For the Spicy Peanut Sauce:
- ½ cup natural peanut butter creamy, unsweetened peanut butter works best
- 3 tbsp low-sodium soy sauce or tamari for gluten-free version
- 1 tbsp toasted sesame oil for a deep nutty aroma
- 2 tbsp maple syrup adds a balanced sweetness
- 1 tbsp rice vinegar use unseasoned rice vinegar
- 1 ½ tsp chili garlic sauce or sriracha adjust for desired heat level
- 1 clove garlic finely grated or minced
- 1 tsp fresh ginger grated
- ¼ cup hot water to thin the sauce to desired consistency
For the Toppings:
- 1 medium carrot julienned
- 1 cup red cabbage thinly shredded
- 2 stalks scallions sliced thin on a bias
- ¼ cup roasted peanuts chopped roughly
- ¼ cup fresh cilantro chopped
Instructions
- Cook the Noodles: Bring a large pot of water to a boil. Add the noodles and cook according to the package instructions (usually 5–7 minutes for rice noodles). Drain and rinse under cold water to stop cooking and prevent sticking. Set aside.
- Make the Peanut Sauce: In a mixing bowl, whisk together the peanut butter, soy sauce, sesame oil, maple syrup, rice vinegar, chili garlic sauce, garlic, and ginger. Add hot water a little at a time until the sauce is smooth and pourable but still thick enough to coat the noodles.
- Combine: In a large mixing bowl or directly in the pot, toss the cooked noodles with the peanut sauce using tongs until evenly coated.
- Garnish and Serve: Divide noodles into serving bowls. Top each with julienned carrot, shredded cabbage, scallions, chopped peanuts, and fresh cilantro for color and crunch.
Notes
- For more heat: Add extra chili garlic sauce or a sprinkle of red pepper flakes.
- Nut-free option: Substitute sunflower seed butter and roasted sunflower seeds for a delicious, allergy-friendly variation.
- Make Ahead: The peanut sauce can be made 2–3 days in advance and refrigerated in an airtight jar.
Nutrition
Calories: 638kcalCarbohydrates: 91gProtein: 14gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gSodium: 743mgPotassium: 456mgFiber: 5gSugar: 11gVitamin A: 2869IUVitamin C: 14mgCalcium: 73mgIron: 2mg
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