Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Servings: 4
This is one of my favourite and go-to when I am too lazy to cook. This fifteen dish with the most luscious peanut sauce is gluten-free, vegan, and incredibly easy to whip up! Serve this winner dish with some freshly chopped veggies for a cold noodle salad or with steamed broccoli and grilled chicken for a filling, quick dinner.
INGREDIENTS
16 oz. brown rice noodles
3 large cloves garlic or 4-5 small
1 tablespoon fresh grated ginger
1 tablespoon oil
⅔ c. creamy peanut butter (low/no salt)
4 tablespoons low sodium tamari or soy sauce
⅓-1 c. hot water (hot water mixes with peanut butter easily than cold)
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1-2 tablespoons sriracha
1-2 tablespoons maple syrup or honey
½ teaspoon red pepper flakes (can omit for less spice)
Optional: 2 teaspoons chilli garlic sauce
How to make 15 Minute Spicy Peanut Noodles
Step 1: Following the package directions, cook the noodles in a large pot of boiling water.
Step 2: Meanwhile, add the finely minced garlic to a saute pan and cook in a tbsp oil for about 2 to 3 minutes over low heat until golden brown. You can use any oil. Add in the grated ginger and cook for another minute or two, stirring.
Step 3: Take away from the heat before adding the rest of the ingredients, beginning with 1/3 cup water. Whisk until smooth, adding extra water until you reached your desired consistency.
Step 4: Taste and adjust the seasoning accordingly (add extra soy sauce, sriracha, or other seasonings).
Step 5: To the cooked pasta, add around half of the sauce. Toss to coat. I suggest starting adding only half of the sauce and adjust according to your preference.
Step 6: Before serving, garnish with some crushed peanuts, scallions, red pepper flakes. Enjoy with veggies on the side or any protein of your choice.
NOTES:
You have to be very careful because peanut sauce tends to get too salty. I suggest using low sodium soy sauce and unsalted peanut butter.
Enjoy peanut noodles either hot or cold. For a quick meal, throw in some freshly chopped veggies for a cold noodle salad or serve with steamed broccoli and grilled chicken.
Keep this dish in the fridge for up to 5 days. To reheat, add the noodles with a splash of water, broth, or soy sauce to a pan.
NUTRITION FACTS:
Serving: 1bowl | Calories: 465kcal | Carbohydrates: 59g | Protein: 8.6g | Fat: 16.5g | Fiber: 3g | Sugar: 4g
Ingredients
- 16 oz. brown rice noodles
- 3 large cloves garlic or 4-5 small
- 1 tablespoon fresh grated ginger
- 1 tablespoon oil
- ⅔ c. creamy peanut butter (low/no salt)
- 4 tablespoons low sodium tamari or soy sauce
- ⅓-1 c. hot water (hot water mixes with peanut butter easily than cold)
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1-2 tablespoons sriracha
- 1-2 tablespoons maple syrup or honey
- ½ teaspoon red pepper flakes (can omit for less spice)
- Optional: 2 teaspoons chilli garlic sauce
Instructions
Step 1: Following the package directions, cook the noodles in a large pot of boiling water.
Step 2: Meanwhile, add the finely minced garlic to a saute pan and cook in a tbsp oil for about 2 to 3 minutes over low heat until golden brown. You can use any oil. Add in the grated ginger and cook for another minute or two, stirring.
Step 3: Take away from the heat before adding the rest of the ingredients, beginning with 1/3 cup water. Whisk until smooth, adding extra water until you reached your desired consistency.
Step 4: Taste and adjust the seasoning accordingly (add extra soy sauce, sriracha, or other seasonings).
Step 5: To the cooked pasta, add around half of the sauce. Toss to coat. I suggest starting adding only half of the sauce and adjust according to your preference.
Step 6: Before serving, garnish with some crushed peanuts, scallions, red pepper flakes. Enjoy with veggies on the side or any protein of your choice.
Notes
You have to be very careful because peanut sauce tends to get too salty. I suggest using low sodium soy sauce and unsalted peanut butter. Enjoy peanut noodles either hot or cold. For a quick meal, throw in some freshly chopped veggies for a cold noodle salad or serve with steamed broccoli and grilled chicken. Keep this dish in the fridge for up to 5 days. To reheat, add the noodles with a splash of water, broth, or soy sauce to a pan.
