Spicy Peanut Noodles
So the Story Behind These Spicy Peanut Noodles…
If you’ve ever found yourself staring into the pantry, hoping for dinner inspiration to leap out, then friend, you are my people. Spicy Peanut Noodles are one of those meals I stumble into again and again—sometimes out of pure laziness, sometimes chasing that memory of late-night takeout after a gig. Once, I tried making them after coming home from a pub quiz; I forgot half the ingredients, improvised, and honestly, it was so spicy my friend Dave nearly cried (he claims it was just sweaty in the kitchen, but I know). Anyway, this version is much friendlier. And nobody has cried since. At least not from spice.
Why You’ll Love This (Well, I Think You Will)
I make this when I need something quick but packed with flavor—like, Monday evenings, when my motivation has abandoned me. My family goes wild for it because it’s creamy, punchy, and… let’s be real, it’s noodles. Who’s going to complain about noodles? (Actually, my sister did once, but only because I ran out of peanut butter and used almond butter. Not the same. Lesson learnt, eh?) It’s also forgiving—forgot the veggies? No crisis; use what’s hanging about. Plus, if you need to clear out half-dead carrots, it works a treat.
Ingredients (Latte Not Included… But Encouraged)
- 250g dried noodles (rice noodles are perfect, but I sometimes use spaghetti when I can’t face another trip to the shop)
- 1/3 cup smooth peanut butter (chunky if you like texture—my gran swore by Brand X, but I honestly just grab what’s on the shelf)
- 2 tbsp soy sauce (the regular dark stuff, but low sodium works if you must)
- 1 tbsp rice vinegar (I’ve definitely splashed in apple cider vinegar in emergencies, works OK)
- 2 tsp sesame oil (optional… but it does make it a bit more legit somehow)
- 1-2 tsp chili garlic sauce (adjust to taste—I’m heavy handed, but you do you!)
- 1 tbsp honey or maple syrup (sometimes I just use a good old pinch of brown sugar)
- 1 garlic clove, minced (or 1/2 tsp garlic powder when I’m too lazy)
- A handful chopped spring onions
- 1 cup shredded carrots (or swap with bell peppers, snap peas, honestly anything hiding in the fridge)
- Fresh coriander, chopped (controversial, I know. If you don’t like soap, leave it out)
- Sesame seeds for sprinkling (optional but they look fancy, right?)
How I Actually Make These Noodles (No Judgment)
- Cook the noodles according to packet instructions. Go easy on yourself, they nearly always need a rinse in cold water or they clump together in a sad blob. Then drain—and this is where I usually sample one for ‘doneness’.
- While the noodles are doing their thing, grab a medium bowl. Whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, chili garlic sauce, honey, and the garlic. If it looks like suspicious gloop, don’t panic. It thins out once you add a splash (about 2-3 tbsp) of hot water. I used to overthink this bit, but actually, it’s very forgiving—just keep mixing until you get a nice pourable sauce.
- Chuck noodles back in the (hopefully clean-ish) pot. Pour over the sauce. Add in your veggies—carrots, peppers, whatever seems right at the moment. Toss everything together. Don’t worry if it looks a bit odd; it sorts itself out. Taste, and adjust seasoning—sometimes I go rogue and add more chili here.
- Sling it into bowls, top with spring onions, coriander (if you’re into it), and a shower of sesame seeds. That’s literally it. Dinner sorted.
Stuff I’ve Learned Through a Bit Too Much Practice
- Noodles sticking together isn’t the end of the world—just add an extra splash of hot water and give them a good toss. Or a not-so-good one, if you’re rushed. Still edible.
- The sauce keeps in the fridge a couple days (if you don’t eat it with a spoon beforehand—guilty). Actually, it tastes better the next day. Probably science, maybe just my imagination. Who knows.
- The whole thing can easily be made vegan if you use maple syrup instead of honey, and double-check your noodles. Or just eat it and call it plant-based, which sounds trendier.
Variations I’ve Tried (And One That Didn’t Go as Planned…)
- Added rotisserie chicken for protein—turned out lovely. Tofu works too, fry it up if you feel fancy.
- Using almond butter: honestly, not my favourite; a bit too floral? Some folks love it. I’m not convinced.
- Extra lime juice is great for brightness, unless your lime is ancient (been there); then maybe just add a dash more vinegar instead.
- I once dumped in leftover roasted broccoli, thinking I was clever—truthfully, it went a bit mushy, so maybe don’t repeat that one.
What You’ll Need (Plus My Honest Tools Confession)
- Big pot (or a medium one if you’re not making loads)
- Mixing bowl for the sauce
- Whisk, fork, or even a chopstick—anything will mix sauce just fine. Once, I used a clean jar and shook it like a loon. Worked great, honestly.
- Some way to chop veggies—a knife or a peeler. No fancy mandoline required (although if you have one, brag away).
How to Store: Not That I Ever Need To
Stick leftovers in a lidded container in the fridge. They keep for about 2 days; maybe 3, but I haven’t had the willpower to test that. They taste even better after sitting overnight (on second thought, maybe give them a stir and a little extra water or sauce before eating cold or reheating). Though honestly, in my house, this never lasts past lunch the next day. No exaggeration.
How I Love to Serve These Noodles
We mostly plonk the noodles into big bowls and eat cross-legged on the sofa, but if you’re feeling energetic, you can add chopped peanuts, or a little hit of crispy fried onions from the Asian shop (my partner actually likes a soft-boiled egg on top—his weird tradition, but I have to admit it’s tasty). Family-style on a big platter looks dead impressive if you want to show off.
Stuff I Wish Someone Had Told Me (Pro-ish Tips)
- I once tried blitzing the sauce in a mini blender to “save time”—ended up scrubbing peanut paste off the ceiling. Just whisk it. Seriously, less hassle.
- Don’t skip rinsing rice noodles—sticky mess otherwise, and you’ll regret it come dinnertime.
- If you double the sauce (which I always do), keep in mind it thickens as it sits. Add a splash of hot water to loosen right before tossing with noodles.
Some Real-Life FAQ (People Actually Ask Me This!)
- Can I use crunchy peanut butter instead of smooth? Yup! I actually prefer the little bits sometimes. Go wild.
- Is this super hot? Like, burn-your-face-off? Not if you adjust the chili sauce. Start with a bit, taste, add more if you’re brave (or reckless). Even my spice-averse uncle has managed.
- Could I make this gluten-free? For sure—just use gluten-free soy sauce (tamari) and double-check your noodles.
- What veggies work? Loads! I sometimes toss in thin cabbage, cucumber, or whatever’s sad in the crisper.
- Does this reheat well? Sort of! It seizes up in the fridge, so add a splash of water and maybe another spoon of peanut butter before reheating. Texture’s a bit different, but still grand.
- Do I really need sesame oil? I suppose not. I’ve skipped it in a pinch, but it’s a nice little something extra when I have it.
Oh, and if anyone wants the story of the night I accidentally made it so spicy that we ended up drinking pints of milk for an hour afterwards… just let me know. But the lesson is, start mild, taste as you go, and don’t trust the tiny chili that looks harmless. Happy noodling!
Ingredients
- 12 oz (340 g) wheat noodles or spaghetti
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili garlic sauce
- 2 teaspoons sesame oil
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1 cup shredded carrots
- 3 green onions, sliced
- 1/4 cup roasted peanuts, chopped
- Fresh cilantro, for garnish
Instructions
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1Cook the noodles according to package instructions until al dente. Drain and set aside.
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2In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, chili garlic sauce, sesame oil, honey, and minced garlic until smooth.
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3Toss the cooked noodles with the peanut sauce until well coated.
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4Add shredded carrots and sliced green onions. Mix to combine.
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5Serve topped with chopped roasted peanuts and fresh cilantro. Enjoy warm or at room temperature.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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