Spicy Peanut Butter Noodles (15 Minute)
Starving but do not have enough time to cook?! This spicy peanut butter noodle recipe is only for you. It is vegan, fermented, simple to whip up, and packed with yummy peanut flavour.
- 16 ounces brown-rice-noodles
- 2 cloves garlic
- 1 tbsp oil
- 2/3 cup creamy-peanut-butter ideally low salt*
- 3 –4 tbsp low-sodium-soy-sauce or tamari*
- 1/4 cup water or chicken/veggie broth for more flavor
- 1 tbsp rice-vinegar
- 1 tbsp toasted-sesame-oil
- 1 –2 tbsp sriracha
- 1 tbsp maple-syrup or honey
- 1/2 tsp red-pepper-flakes
- Optional: 2 tsp chili-garlic-sauce and or 1/2 tsp ground-ginger
Bring a large pot of water to a boil and cook noodles according to package instructions.
Finely mince the garlic and then add to a skillet with 1 tablespoon of oil. Any oil will work here. I used oliveoil.
Saute over low heat for 2-3minutes or till golden brown.
Add in most remaining sauce ingredients and whisk together until smooth.
Add about half of this sauce to cooked pasta and mix. I intentionally made the extra sauce in the event that you wish to add some tofu, chicken, veggies etc. I don't recommend adding all the sauce simultaneously because it will probably be too much, so start with 1/2 and include more depending upon your preference.
Serve with crushed peanuts, red pepper flakes, scallions, and enjoy!
The peanut sauce can get too salty very quickly if you're not careful! I suggest using unsalted peanut butter and low sodium soy sauce, or so the salt is not overpowering.
Peanut-noodles can be eaten hot or cold. Add in some freshly chopped veggies for a crispy noodle salad, or serve along with some steamed broccoli and grilled chicken for an easy weeknight meal.
Once ready, this recipe will keep in the refrigerator for 5days. The sauce will dry up as it sits, so in the event you would like to receive it simmer again, then add the noodles into a bowl with a dash of water, broth, or soy-sauce and heat until warm.
Serving Size: 1 bowlCalories: 465Sugar: 4gFat: 16.5gCarbohydrates: 59gFiber: 3gProtein: 8.6g