Easy Spicy Peanut Butter Noodles
These easy spicy peanut butter noodles are creamy, savory, slightly sweet, and perfectly spicy. Ready in about 15 minutes, this vegan, dairy-free meal is ideal for busy weeknights and endlessly customizable with vegetables and plant-based proteins.
Equipment
- large pot
- large skillet or pan
- mixing bowl
- whisk
- colander
Ingredients
- 200 g rice noodles
- 1 tbsp neutral cooking oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 3 tbsp creamy peanut butter
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tbsp sriracha or chili garlic sauce
- 1 tbsp maple syrup
- 1/4 tsp red pepper flakes (optional)
- 3–5 tbsp hot water (to thin sauce)
Instructions
- Bring a large pot of water to a boil and cook the rice noodles according to package instructions until just tender. Drain and set aside.
- Heat oil in a large pan over medium heat. Sauté the minced garlic and grated ginger for about 30 seconds until fragrant.
- In a bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, sriracha, maple syrup, red pepper flakes, and hot water until smooth.
- Add the cooked noodles to the pan and pour in about half of the sauce. Toss to coat, adding more sauce as needed.
- Taste and adjust seasoning with more soy sauce, maple syrup, vinegar, or sriracha as desired.
- Serve warm or slightly chilled. Garnish with green onions, peanuts, sesame seeds, and lime if desired.
Notes
Use hot water to thin the peanut sauce smoothly. Reserve extra sauce for leftovers, as rice noodles absorb liquid quickly. Adjust spice, sweetness, and tang to taste. Freezing is not recommended because rice noodles can become mushy.
Nutrition
Calories: 450kcalCarbohydrates: 55gProtein: 14gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gSodium: 700mgPotassium: 420mgFiber: 5gSugar: 9gVitamin A: 120IUVitamin C: 6mgCalcium: 60mgIron: 3mg
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