Spicy Peanut Butter Noodles

These Spicy Peanut Butter Noodles are sweet, savory, spicy and creamy all in one. Quick and easy to make, with a creamy peanut butter sauce that has flavours of garlic, chilli, sesame, soy and creamy peanut butter.

Course Dinner

Cuisine Asian

Prep Time 10

Cook Time 5

Total Time 15

Servings people

Calories 433kcal

Author Kim

Ingredients

For the Sauce

⅓ cup creamy peanut butter
¼ cup soy sauce
¼ cup water
1 tablespoon rice vinegar
2 tablespoons sriracha or gochujang or to taste

For the Noodles

8 ounces /225 grams of thin asian noodles like chow mein or rice noodles
2 tablespoons sesame oil
1 cup diced carrot
1 cup snap peas halved
1 teaspoon grated garlic
1 teaspoon grated ginger
¼ cup sliced green onion
Sesame seeds and chopped peanuts for garnish

Instructions

For the Sauce

Add all of the ingredients to a large microwave safe bowl and heat for 45 seconds.
Whisk the sauce together until well combined and then set it aside until ready to use.

For the Noodles

Boil Water and Cook Noodles: Bring a large pot of water to a boil and cook the noodles according to the package directions. When the noodles are ready, drain them and run them under cool water just until they are no longer steaming (they will still be warm, that’s okay).
Add Sauce to Drained Noodles: Transfer the noodles to the bowl with the sauce and toss to combine.
Heat Oil in Pan: Heat a small skillet over medium-high heat. Add the sesame oil. When the oil is fragrant, add the diced carrot.
Saute Veges: Saute the carrots for 4-5 minutes, or until they are your desired crispness. Then add the snap peas, garlic, and ginger and cook for an additional minute.
Combine Saucy Noodles and Veges: Add the vegetables to the bowl with the noodles and toss to combine.
Serve: Serve with sliced green onion on top. Garnish with sesame seeds and chopped peanuts, if desired.

Notes

Noodles: Any type of thin asian noodles will work, such as rice noodles, ramen, or egg noodles that you have to cook in water as these will hold the peanut sauce better. You can use pre cooked noodles like hokkien or singapore noodles but I find they don’t absorb the flavour as well. Curly soba noodles are also a great option to carry the peanut sauce.
Peanut Butter: Its best to use a creamy natural peanut butter as it will melt well and absorb the other ingredients. I’ve tried it with both smooth and crunchy and its just as delicious with either.
Sriracha: this provides the spice and heat for the peanut sauce which I think is essential to a delicious noodle dish. Alternatively you could use chilli paste, gochujang, or a teaspoon of red chilli flakes
Soy Sauce: this adds a saltiness and umami flavour to the spicy peanut sauce. Regular soy sauce, light soy sauce or tamari are all fine to use. Avoid using dark soy sauce as its too strong.
Water: this is for loosening the peanut butter sauce and to get it to the right consistency
Sesame Oil: You only need a little to provide a big amount of additional richness. You can use pure sesame or toasted sesame oil as both will provide a lovely flavour and add richness. I tend to use toasted sesame oil most often as I find it has a slightly deeper flavour, Alternatively you could replace with Chilli oil, which will also provide additional heat.
Garlic and Ginger: these are essential to create the base flavour for the sauce. Fresh grated ginger, and pressed garlic will provide punchier flavour, however you can certainly used garlic and ginger paste, or the bottled variety.
Rice Vinegar: Alternatively you could use Chinese black vinegar
Sesame Seeds: these are mainly for garnish, but do provide nice texture as well. Its great if you have time to lightly roast the sesame seeds in a pan, but it also works to sprinkle a few on top for serving.
Veges: I used diced carrots, snap peas and green onions, but you can use whatever you have on hand such as diced zucchini, bell pepper/capsicum, beans, mushrooms, broccoli, cabbage, and any asian vegetables (bok choi, pak choi, choy sum, Chinese broccoli.

Nutrition