Description
A quick and forgiving recipe for Spicy Peanut Butter Noodles that balances comfort and nutrition, perfect for busy weeknights.
Ingredients
Scale
- 16 ounces brown rice noodles
- 2/3 cup creamy peanut butter
- 4 tablespoons low-sodium tamari or soy sauce
- 1 tablespoon fresh grated ginger
- 3 large cloves garlic, minced
- 1 tablespoon neutral oil
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1–2 tablespoons sriracha
- 1–2 tablespoons maple syrup
- 1/3–1 cup hot water
- 1/2 teaspoon red pepper flakes (optional)
- 2 teaspoons chili garlic sauce (optional)
- Salt and freshly ground black pepper, to taste
- Crushed or chopped roasted peanuts (optional)
- Sliced scallions (optional)
- Toasted sesame seeds (optional)
- Steamed or blanched vegetables (optional)
- Fresh herbs (optional)
- Lime wedges (optional)
- Firm tofu, cubed (optional)
- Edamame (optional)
Instructions
- Prep the ingredients by grating ginger, mincing garlic, and measuring other ingredients.
- Cook the noodles according to package directions, then drain.
- In a skillet, warm neutral oil and sauté garlic until soft, then add ginger and remove from heat.
- Whisk together peanut butter, tamari, rice vinegar, toasted sesame oil, sriracha, maple syrup, and hot water until smooth.
- Combine warm noodles with half the sauce and toss.
- Add steamed vegetables if using, and garnish with remaining sauce, crushed peanuts, scallions, and fresh herbs.
Notes
Store leftovers in the fridge for 3–4 days. For best results, keep sauce separate if storing cold.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 0mg
Keywords: peanut noodles, quick meal, vegetarian recipe, healthy noodles, easy weeknight dinner, meal prep