spicy peanut noodles

These addictive spicy peanut noodles come together as quickly as your noodles boil for a quick, easy, and tasty weeknight dinner or late night snack that's a perfect base for a fried egg, shredded chicken, ground pork. grilled shrimp, dumplings, and more

Spicy Peanut Noodles with Chili Oil & Fried Garlic

Taiwanese knife cut noodles (can be generic, Tseng Noodles, noodles

peanut butter (more

tbsp. chinkiang vinegar (more

tbsp. sesame oil (more

soy sauce (more

scallions,

tbsp. fried garlic (more

These Spicy Peanut Noodles are extremely simple to make! A fusion of flavors in a dish that can be prepared in under 20 minutes. 

Spicy Peanut Noodles

asian noodles (such as udon, soba, rice noodles)

sesame oil

chicken breast (boneless, skinless, cut into small thin strips)

garlic (minced)

ginger

red bell pepper

soy sauce (low sodium)

honey

rice vinegar

Gochujang ((hot pepper paste))

peanut butter (smooth)

water

basil

limes (cut in wedges)

Cook Noodles - Cook noodles according to package instructions.

Make Peanut Sauce - In a small bowl, whisk together the peanut butter, gochujang, rice vinegar, honey, soy sauce and the water; set aside.

Cook Chicken - Heat the sesame oil in a large skillet or wok then the add chicken to it - cook until no longer pink. Next, add garlic and ginger and sauté with the chicken for 30 seconds until aromatic. Add the red pepper sauté for another minute.

Toss Together - Add noodles and peanut sauce to the wok, remove from heat, and toss well to make sure all the noodles are coated.

Garnish and Serve - Garnish with basil and serve with lime wedges and crushed peanuts if desired.

Spice up your noodles with this spicy peanut noodle recipe. Thick and decadent, this easy spicy peanut noodle recipe takes less than 20 minutes from start to finish. Don&#x27;t like it spicy? Make it mild with a few simple adjustments. A low-fat option is available also.

rice noodles

garlic,

white onion,

ginger,

peanut butter

Tablespoons soy sauce

Tablespoons rice vinegar

water water

Tablespoon Sriracha (begin with

maple syrup or date syrup

chili garlic sauce

red pepper flakes (optional)

peanuts

cilantro

green onions, chopped

Sriracha (on the side optional)

red pepper flakes (on the side optional)

Cook noodles following the package instructions by soaking...

Cook noodles following the package instructions by soaking in hot water, then rinsing in a colander.

Set aside

In a high-speed blender, combine all the ingredients,...

In a high-speed blender, combine all the ingredients, adding the peanut butter last to prevent sticking in eh bottom of the blender.

If using PB Fit, combine peanut butter powder...

If using PB Fit, combine peanut butter powder and 1/4 cup water before adding to the blender.

Note: Add Sriracha 1 teaspoon at a time...

Note: Add Sriracha 1 teaspoon at a time if you are sensitive to spicy food.

Omit red pepper flakes for a milder version.

In a large non-stick skillet, saute the garlic...

In a large non-stick skillet, saute the garlic and onions until the onions are translucent.

Add the grated ginger and stir.

Add the cooked tofu. Stir and combine with...

Add the cooked tofu. Stir and combine with onions and garlic until the tofu is warmed.

Note: If not using pre-baked tofu, marinate extra...

Note: If not using pre-baked tofu, marinate extra firm tofu cubes in 3 Tablespoons of soy sauce (or Tamari) and 12 teaspoons of Sriracha overnight. Bake in a 350-degree oven for 30 minutes. Or air-fry the tofu at 370 degrees for 15 minutes.

Now, add the cooked, drained noodles. Toss to...

Now, add the cooked, drained noodles. Toss to combine.

Add the spicy peanut sauce and toss again...

Add the spicy peanut sauce and toss again to combine.

Serve with optional garnish of peanuts, cilantro, and...

Serve with optional garnish of peanuts, cilantro, and green onions

For those who like it spicy, offered extra...

For those who like it spicy, offered extra Sriracha and red pepper flakes.

A delicious and simple Thai peanut noodles recipe that&#39;s ready in minutes! Perfect for a quick dinner or lunch. Try it today!

Thai peanut noodles

green bell pepper

red bell pepper (Julienne style)

carrot (Julienne style)

green onions (chopped)

purple cabbage (chopped)

garlic

ginger powder

spaghetti noodles

vegetable broth

olive oil

white vinegar

soy sauce

brown sugar

sweet chili sauce

peanuts (chopped and halved)

sesame seeds

Set the Instant Pot to sauté and add the sesame oil. Add the vegetables and sauté for 10 minutes. Add the garlic and ginger. Remove and set aside

Add a splash of broth to the instant pot and deglaze the liner. At the remaining broth and spaghetti noodles. Break noodles in half and crisscross them.

Set the Instant Pot to pressure cook for 4 minutes. This will prepare the noodles al dente.

While the noodles are cooking, add to a mixing bowl the sauce ingredients. Whisk together

Drain the noodles. Add the olive oil to the Instant Pot and set it to sauté. Toss the noodles and vegetables on sauté for 3 minutes.

Mix in the sauce.

Serve topped with cilantro, peanuts, and sesame seeds for garnish.

Spicy peanut noodles are an easy dinner that&#39;s packed with nutrition along with some plant-based protein. The flavorful peanut sauce is a cinch to throw together! Toss it all together and you&#39;ve got a stellar weeknight dinner!

Spicy Peanut Soba Noodles with Veggies

mushrooms

green onions (minced,

carrot

sweet bell pepper

baby bok choy

edamame (beans, removed from pod)

gluten-free soba noodles (4 servings)

butter oil

Tablespoon ginger (grated from fresh)

garlic (grated from fresh)

Tablespoons rice vinegar (unsweetened, or apple cider vinegar)

Tablespoon sesame oil (toasted preferred)

2-3 Tablespoons tamari (or soy sauce)

red pepper flakes (more to taste, can sub with Sriracha if desired)

water (as needed, to thin sauce)

Green parts of 2-3 green onions

peanuts (chopped

black and white sesame seeds

lime wedges

Prepare the vegetables: slice the shiitake mushrooms. Mince the garlic, mince the green onions, setting aside the green parts for garnish. Finely cut the carrot using a julienne peeler, mandolin, or shredded. Finely slice the bell pepper. Roughly chop the bok choy.

Chop or crush peanuts and set aside.

Prep the Vegetables

Warm the oil over medium heat in a large skillet or wok. Add the mushrooms in a mostly even layer and stir fry for 3-4 minutes, until they have developed color. (Do NOT add salt here.)

Add the white part of the green onion, the minced garlic, the julienned carrots, and a pinch of salt. Stir-fry for 2-3 minutes.

Add the sliced bell peppers and the chopped bok choy and cook just until slightly soft and wilted, 2-3 minutes.

Cook the Vegetables

Make the sauce: whisk sauce ingredients, except tamari/soy sauce and water together in a bowl. Add tamari and water as needed for desired consistency and flavor. I use all 3 Tablespoons of tamari and 2-3 Tablespoons of water. It will be very thick before adding the water. Set aside.

Make the Sauce

Pour frozen edamame into a heat-safe dish. Bring a large pot of water to boil. Scoop out 1-2 cups of water and pour over the edamame to thaw (drain after 3 minutes).

Then add the soba noodles to the boiling water. Cook for about 1 minute less than the time recommended on the package (about 4-5 minutes) or until cooked but al dente. Immediately drain and rinse with cold water. Optionally, you can drizzle with sesame oil (or other oil) to help prevent it from sticking, but GF soba is very sticky, no matter what you do!

Soba Noodles and Edamame

Add all ingredients to a large bowl and stir well to combine, reserving some of the sauce for topping if desired. Feel free to add a little more oil or water to help loosen the sauce and/or the sticky soba noodles as you mix.

Divide among 4 bowls and top with green onion tops, sesame seeds, and chopped peanuts. Serve each with a lime wedge to really brighten the flavor!

Assemble the Salad

Hungry but don&#039;t have time to cook?! These spicy peanut butter noodles are just for you. They&#039;re vegan, gluten free, easy to whip up, ready in just about 20 minutes and packed with delicious peanut flavor.

Spicy Peanut Butter Noodles

brown rice noodles

low sodium tamari or soy sauce

sriracha

maple syrup

red pepper flakes (can omit for less spice)

tsp chili garlic sauce

boil water

Bring a large pot of water to a boil and cook noodles according to package instructions.

saute garlic

Finely mince the garlic and add to a saute pan with 1 tbsp of oil. Any oil will work here, I used olive. 

saute

Saute over low heat for about 2 minutes or until golden brown. Add in the grated ginger and saute for 1 more minute.

add all sauce

Remove from heat and add in all remaining sauce ingredients (start with 1/3 cup of water) and whisk together until smooth, adding more water as needed to reach your desired consistency. 

add water

How much you need will depend on the brand of peanut butter you used as well as your personal preference.

taste

Taste and add more soy sauce, sriracha, or any other seasonings as desired. I usually add more soy sauce because I like it saltier.

combine sauce with pasta

Add about 1/2 of the sauce to cooked pasta and mix together. I intentionally made extra sauce in case you want to add some chicken, tofu, veggies etc.

I don&#39;t recommend adding all of the sauce at once because it may be too much depending on your preference, so start with 1/2 and add more depending on your needs. I usually end up adding all of it because I like it saucey, but up to you!

serve

Serve with crushed peanuts, scallions, red pepper flakes and enjoy! Delicious alongside veggies and protein of choice.

A creamy peanut sauce with sesame, garlic, ginger and a bit of sweet, tang and heat plays the starring role in this flavor-packed spicy peanut noodles and vegetables dish. Only 20 minutes to make.

Spicy Peanut Noodles and Vegetables

vermicelli

honey ((or maple syrup))

rice wine vinegar

chili garlic sauce ((or 1 tsp

garlic clove, minced (1 tsp) (if you like garlic, use 2 tsp)

green onions

COOK PASTA: Boil in salted water according to package directions for al dente. Drain, rinse under cold water, then drain again. Place in large bowl. Mix in 1/2 tsp sesame oil. 

MAKE PEANUT SAUCE: Place all peanut sauce ingredients in a sealed plastic container. Cover tightly (lock and seal). Shake hard until smooth. It should be thick, but pour-able. Add more water if needed.&nbsp;&nbsp;Alternatively, whisk ingredients together in a bowl. Tip: For easier blending, microwave peanut butter for 10 seconds to soften.&nbsp;

COMBINE AND GARNISH: Add chopped fresh vegetables to noodles in bowl. When ready to serve, pour over peanut butter sauce and mix everything together. Taste and adjust to you taste (more sweetness, salt, heat, etc). Sprinkle with garnishes.  Serve. 

Smooth, creamy, spicy peanut noodles with crispy tofu and fresh cucumber. it&#039;s a summer slurper for sure! Go on! Make a mess of that nice t-shirt!

Spicy Peanut Noodles with Crispy Tofu

vegetable oil

220 g extra firm tofu (drained

60 ml soy sauce

dark brown sugar

Chinese black vinegar (aka chinkiang vinegar)

red chilli (finely sliced)

cornstarch

cucumber (finely sliced)

coriander

Place a medium frying pan over medium heat and add the vegetable oil. Bring to temperature. Add the tofu and fry for approx 5 minutes before flipping and frying the other side. Remove from the pan and set aside when lightly golden and crispy.

Peel the ginger with a teaspoon and slice into fine matchsticks. Add to the frying pan along with the garlic and fry for a minute or until just starting to caramelise. Meanwhile, in a small bowl, whisk together the soy sauce, water, dark brown sugar, Chinese black vinegar, red chilli and cornstarch.

When the garlic and ginger are lightly browned, add the combined sauce ingredients to the pan and bring to a simmer (the sauce will thicken quickly). Add the tofu back to the pan with the sauce and stir until coated. Remove the now glazed tofu from the pan and set aside. Leave the rest of the sauce in the pan but lower the heat to the lowest possible setting.

Bring a medium saucepan of water to the boil and cook the noodles according to the instructions on the packet. Add the peanut butter to the sauce in the frying pan and whisk together until very smooth.

Drain the noodles (reserving the noodle water) and add them to the frying pan with the sauce. Stir gently to coat the noodles, using the reserved noodle water to loosen everything up if it&#39;s too thick.

Serve the noodles while hot, topped with the crispy glazed tofu, the cucumber and coriander.

Top 8 spicy peanut noodles recipes from across the web

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Top 8 spicy peanut noodles recipes from across the web

The most viewed spicy peanut noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Peanut Noodles with Chili Oil...

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Thai peanut noodles

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The most viewed spicy peanut noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine