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Spicy Peanut Noodles

šŸ„”šŸ„œšŸŒ¶ļø Drenched in spicy peanut sauce, this EASY recipe for peanut noodles is faster than calling for takeout! Homemade peanut sauce is amped up with sesame oil, ginger, soy, sriracha, and tossed with rice noodles for a great quick and easy lunch or busy weeknight dinner. Vegetarian and gluten-free comfort food thatā€™ll keep you satisfied for hours! Adding your favorite protein is always welcome.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 4 servings
Calories: 615 kcal
Course: Lunch
Cuisine: Asian

Ingredients

  • 12 ounces rice noodles
  • Ā½ cup matchstick carrots or shredded carrots
  • Ā½ cup creamy peanut butter
  • Ā¼ cup honey or agave syrup
  • Ā¼ cup toasted sesame oil
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 2 tablespoons lite soy sauce or coconut aminos, or tamari
  • 1 to 2 tablespoons Sriracha or to taste
  • 1 tablespoon minced garlicĀ 
  • 1 to 2 teaspoons ground ginger or to taste (or about 2-3 tablespoons freshly grated ginger)
  • pinch cayenne pepper optional and to taste
  • Ā½ cup diced salted peanuts for garnishing
  • ā…“ cup Fresh basil or cilantro finely minced for garnishing
  • salt optional and to taste
  • freshly ground black pepper optional and to taste

Instructions

    Cup of Yum
  1. Noodles - Boil the rice noodles according to the package directions, taking care not to overcook them. Drain and rinse. While the noodles boil, carry on with the rest of the recipe. Tips - I used wide rice noodles, labeled as stir fry noodles for this recipe. You can also use pad thai noodles or thinner rice noodles if you prefer. Ramen noodles or traditional pasta noodles may be substituted, but they are not my personal preference in this recipe.
  2. Carrots - If desired, saute the carrots in a large skillet with a bit of olive oil for about 2 minutes over medium-high. However, I don't bother because I like a crisper texture. If you like softer/mushier vegetables, then you may consider sauteeing them.
  3. Peanut Sauce - To a medium bowl, add the peanut butter, honey (use agave to keep vegan), toasted sesame oil, vinegar, soy sauce (use coconut aminos or tamari to keep gluten-free), sriracha, garlic, ginger, optional cayenne, and whisk to combine, taste, and make any necessary flavor adjustments. Tips - I use creamy old-fashioned peanut butter like Skippy or Jif. I don't recommend stir-required peanut butter because they're already thinner than a classic peanut butter, and you're going to thin it out even more and your peanut sauce could end up too runny. Start slowly with the sriracha and/or cayenne (or omit the cayenne) if you are worried about the heat level. Sesame oil has a very strong flavor and if you're not used to it, it could be overwhelming so start with a bit less potentially at first, like 2-3 tablespoons. However, for authentic flavor, you need it and I believe will want to use 1/4 cup.
  4. In a large bowl, combine the noodles, carrots, drizzle the peanut sauce over the top, and toss to coat and combine evenly.
  5. Garnish with the diced peanuts, fresh herbs to taste, and salt and pepper, if desired, and serve immediately. Recipe is best warm and fresh, but leftovers will keep airtight in the fridge for up to 5 days. Reheat very gently in the microwave or as desired.
  6. Peanut Sauce adapted from Peanut Chicken with Peanut Noodles and Peanut Chicken Lettuce Wraps

Notes

  • Adding Protein - If you try to aim for a certain amount of protein with every meal, and want to toss in some protein here, I recommend the following:
  • ChickenĀ ā€“ You can just make myĀ Peanut Chicken with Peanut NoodlesĀ recipe (from which this recipe came from). Or, keep it really easy and use leftoverĀ baked chickenĀ or some shredded chicken from a store bought rotisserie chicken.
  • ShrimpĀ ā€“ Most frozen shrimp are already cooked. Thaw them and then toss them right into the noodle mixture!
  • Tofu/TempehĀ ā€“ Pan-sear or bake the tofu or tempeh as you normally would. Then add it. If youā€™re a consumer of tofu or tempeh, you know what to do here.
  • BeefĀ ā€“ Skirt or flank steak, or a thin cut of beef, like youā€™d use forĀ carne asada, is great. Cook it how I instruct in that post and then combine into the noodles.
  • PorkĀ ā€“ I recommend using leftover pork, such as from aĀ slow cooker pulled porkĀ recipe.
  • Adding Vegetables - You may want to make a little extra sauce to ensure everything gets tossed evenly in it.Ā I recommend sugar snap peas, snow peas, bell peppers, mushrooms, baby corn, or broccoli just to name a few.
  • Storage: Store leftovesr in an airtight container in the fridge for up to 5 days.Ā Reheat gently in the microwave. I donā€™t recommend freezing this recipe.
  • If your noodles areĀ dry or have absorbed much of the peanut sauce, which is common, whip up a bitĀ more peanut sauceĀ and drizzle it over them.

Nutrition Information

Serving 1serving Calories 615kcal (31%) Carbohydrates 58g (19%) Protein 15g (30%) Fat 39g (60%) Saturated Fat 6g (30%) Polyunsaturated Fat 28g Sodium 1058mg (44%) Fiber 6g (24%) Sugar 24g (48%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 615

% Daily Value*

Serving 1serving
Calories 615kcal 31%
Carbohydrates 58g 19%
Protein 15g 30%
Fat 39g 60%
Saturated Fat 6g 30%
Polyunsaturated Fat 28g 165%
Sodium 1058mg 44%
Fiber 6g 24%
Sugar 24g 48%

* Percent Daily Values are based on a 2,000 calorie diet.